By JLuke Morris
In a medium bowl, crack the eggs and whisk them together until they are fully blended. Season with a pinch of salt and pepper.
Heat the olive oil in a non-stick pan over medium heat. Once the oil is hot, add the cherry tomatoes and cook them for about 2 minutes or until they start to soften.
Add the baby spinach to the pan and cook until it's wilted, stirring occasionally, about 1-2 minutes.
Pour the beaten eggs into the pan with the tomatoes and spinach. Allow them to sit without stirring for about 10 seconds, then gently stir with a spatula, pushing the eggs from the edges of the pan towards the center.
Continue to cook and gently stir the eggs until they start to form soft curds but are still slightly runny, about 2-3 minutes. Turn off the heat before the eggs are fully set as they will continue to cook in the residual heat.
Gently tear the smoked salmon into bite-sized pieces and fold it into the scrambled eggs.
Serve immediately with a squeeze of lemon juice, if using. Garnish with additional salt and pepper to taste. Optionally, serve with your choice of bread or as it is.
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This Breakfast Brunch recipe is ready in 15 minutes and features Large eggs, Smoked salmon, Baby spinach and other delicious ingredients. Contains 350 calories total.
In a medium bowl, crack the eggs and whisk them together until they are fully blended. Season with a pinch of salt and pepper.
Heat the olive oil in a non-stick pan over medium heat. Once the oil is hot, add the cherry tomatoes and cook them for about 2 minutes or until they start to soften.
Add the baby spinach to the pan and cook until it's wilted, stirring occasionally, about 1-2 minutes.
Pour the beaten eggs into the pan with the tomatoes and spinach. Allow them to sit without stirring for about 10 seconds, then gently stir with a spatula, pushing the eggs from the edges of the pan towards the center.
Continue to cook and gently stir the eggs until they start to form soft curds but are still slightly runny, about 2-3 minutes. Turn off the heat before the eggs are fully set as they will continue to cook in the residual heat.
Gently tear the smoked salmon into bite-sized pieces and fold it into the scrambled eggs.
Serve immediately with a squeeze of lemon juice, if using. Garnish with additional salt and pepper to taste. Optionally, serve with your choice of bread or as it is.
Calories per Serving: 350
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