By Thomas McCrary Jr.
Crack the eggs into a bowl, season with salt and pepper, and whisk until the yolks and whites are thoroughly combined.
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
Pour the beaten eggs into the pan, and let them cook for a few seconds before gently stirring with a spatula, pulling them from the edges to the center to form soft curds.
While the eggs are cooking, cut the smoked salmon into bite-sized pieces.
Peel and dice the avocado, and halve the cherry tomatoes.
Once the eggs are mostly cooked but still slightly runny, gently fold in the smoked salmon. Remove from the heat shortly afterward to avoid overcooking.
Immediately add the diced avocado and halved cherry tomatoes, stirring gently to combine all ingredients evenly with the eggs.
Serve immediately, garnished with fresh dill and a squeeze of lemon juice from the lemon wedge.
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This Breakfast Brunch Seafood recipe is ready in 15 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 450 calories total.
Crack the eggs into a bowl, season with salt and pepper, and whisk until the yolks and whites are thoroughly combined.
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
Pour the beaten eggs into the pan, and let them cook for a few seconds before gently stirring with a spatula, pulling them from the edges to the center to form soft curds.
While the eggs are cooking, cut the smoked salmon into bite-sized pieces.
Peel and dice the avocado, and halve the cherry tomatoes.
Once the eggs are mostly cooked but still slightly runny, gently fold in the smoked salmon. Remove from the heat shortly afterward to avoid overcooking.
Immediately add the diced avocado and halved cherry tomatoes, stirring gently to combine all ingredients evenly with the eggs.
Serve immediately, garnished with fresh dill and a squeeze of lemon juice from the lemon wedge.
Calories per Serving: 450
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