By Thomas McCrary Jr.
In a medium bowl, crack the eggs and whisk them together with a pinch of salt and pepper until they are well combined and frothy. Set aside.
Cut the cherry tomatoes in half and set aside. Peel the avocado, remove the pit, and cut into bite-sized cubes. Set aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the halved cherry tomatoes and cook for about 2 minutes until they begin to soften.
Pour the whisked eggs into the skillet with the tomatoes. Using a spatula, constantly stir the eggs, folding them over themselves gently as they cook. This should take about 3-4 minutes until they are just set but still slightly runny.
Gently fold in the smoked salmon and avocado pieces into the scrambled eggs, then cook for another 1-2 minutes, just until the salmon is warmed through and the avocado is heated but not mushy.
Remove the scrambled eggs from the heat and garnish with freshly chopped dill. Serve with a lemon wedge on the side for squeezing over the top.
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This Breakfast Brunch Seafood recipe is ready in 20 minutes and features large eggs, smoked salmon, avocado and other delicious ingredients. Contains 360 calories total.
In a medium bowl, crack the eggs and whisk them together with a pinch of salt and pepper until they are well combined and frothy. Set aside.
Cut the cherry tomatoes in half and set aside. Peel the avocado, remove the pit, and cut into bite-sized cubes. Set aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the halved cherry tomatoes and cook for about 2 minutes until they begin to soften.
Pour the whisked eggs into the skillet with the tomatoes. Using a spatula, constantly stir the eggs, folding them over themselves gently as they cook. This should take about 3-4 minutes until they are just set but still slightly runny.
Gently fold in the smoked salmon and avocado pieces into the scrambled eggs, then cook for another 1-2 minutes, just until the salmon is warmed through and the avocado is heated but not mushy.
Remove the scrambled eggs from the heat and garnish with freshly chopped dill. Serve with a lemon wedge on the side for squeezing over the top.
Calories per Serving: 360
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