Salmon and Eggs Breakfast Scramble
Ingredients
For the Scramble
-
4
large
eggs
-
splash
none
milk
-
1
tablespoon
fresh dill, minced
-
1
teaspoon
minced garlic
-
2
teaspoons
olive oil
-
1
cup
leftover shredded salmon
-
⅛
teaspoon
sea salt
-
to taste
none
pepper
For the Greek Yogurt Topping
-
¼
cup
full-fat Greek yogurt
-
½
tablespoon
minced fresh dill
-
½
tablespoon
minced chives
-
pinch
none
salt
-
1
teaspoon
lemon juice
Instructions
- Whisk together eggs, a splash of milk, dill, salt, and pepper.
- Heat a skillet over medium/high heat and add olive oil and garlic.
- Pour in the egg mixture and cook for 1-2 minutes, scrambling with a spatula.
- Once the eggs start to cook, add in the cooked salmon.
- Continue stirring until the eggs reach your desired texture, about 3 minutes.
- For the Greek yogurt topping, mix all topping ingredients together.
- Serve the scramble with the Greek yogurt topping.
Nutrition Facts (estimated)
Servings
2
Calories
304
Total fat
16g
Total carbohydrates
8g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
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