By Thomas McCrary Jr.
In a bowl, crack the eggs and beat them lightly with a pinch of salt and pepper. Set aside.
Peel and dice the avocado into small cubes. Slice the smoked salmon into thin strips. Set both aside.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Add the fresh baby spinach and sauté for 3-4 minutes or until wilted. Remove from the pan and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil and reduce the heat to low. Pour in the beaten eggs and let them cook gently, stirring occasionally, until they're just set, about 4-5 minutes.
Once the eggs are scrambled to your liking, gently fold in the avocado and smoked salmon.
Serve the scrambled eggs immediately, topped with the wilted spinach. Garnish with optional lemon wedge and chopped chives if desired.
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By Thomas McCrary Jr.
This Breakfast Brunch Low-Carb recipe is ready in 20 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 450 calories total.
In a bowl, crack the eggs and beat them lightly with a pinch of salt and pepper. Set aside.
Peel and dice the avocado into small cubes. Slice the smoked salmon into thin strips. Set both aside.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Add the fresh baby spinach and sauté for 3-4 minutes or until wilted. Remove from the pan and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil and reduce the heat to low. Pour in the beaten eggs and let them cook gently, stirring occasionally, until they're just set, about 4-5 minutes.
Once the eggs are scrambled to your liking, gently fold in the avocado and smoked salmon.
Serve the scrambled eggs immediately, topped with the wilted spinach. Garnish with optional lemon wedge and chopped chives if desired.
Calories per Serving: 450
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