Happy Almost Friday!
Isn’t there days where we just can’t be bothered with cooking dinners that take hours to prepare? And what about those prep bowls and dishes to wash after? Yeah, I didn’t think so…
Smoked salmon is a great ingredient that packs a flavor punch just like smoked bacon, but is so much better for you. Using it subtly adds depth to anything like plain ol’ lettuce to fluffy scrambled eggs. Because it’s pretty strong, I use it sparingly in this recipe as it is pretty salty as well. Also, I find it better to not cook it too much at all otherwise the dish can taste awfully fishy, but really, it’s your call. Aside from the salmon, the eggs are not to be easily overshadowed. They’re fluffy, melt-in-your-mouth light and if you haven’t tried adding a little milk to your scrambled eggs, then definitely give it a go. Now that they’re making a comeback within healthy eating, try this nutritious, delicious, and fast dinner tonight!
Makes 1 serving.
-2 large eggs
-2 tablespoons milk (full-fat or 2% reduced fat)
-1/3 cup pepperjack cheese
-1 tablespoon parsley, minced
-1 tablespoon red bell peppers, finely diced
-3 small slices of smoked salmon, torn into pieces
-salt and pepper, to taste
Scramble eggs and milk together until thoroughly combined. Heat a non-stick skillet over medium heat with a couple tablespoons of oil. Add eggs and begin to shake the pan while swirling the egg mixture to create curds. I recommend bringing in the cooked edges inward so any uncooked egg can run out. When eggs are nearly halfway done, add cheese, pepper, and parsley. Toss together and when eggs are creamy and done, fold in salmon and taste for seasoning. Enjoy over a piece of toast and a side salad!