By Thomas McCrary Jr.
Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.
Slice the smoked salmon into bite-sized pieces and set aside.
Peel and pit the avocado. Cut it into cubes and set aside.
Halve the cherry tomatoes.
Heat 1 tbsp olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
Pour the whisked eggs into the skillet and cook gently over medium heat, stirring slowly with a spatula until they start to set.
Once the eggs are softly set but still creamy, fold in the smoked salmon and avocado cubes. Cook for another 1-2 minutes.
Remove from heat. Sprinkle with fresh dill and squeeze a lemon wedge over the top.
Serve immediately, garnished with additional fresh dill and a wedge of lemon on the side if desired.
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This Breakfast Brunch Seafood Quick & Easy recipe is ready in 20 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 430 calories total.
Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.
Slice the smoked salmon into bite-sized pieces and set aside.
Peel and pit the avocado. Cut it into cubes and set aside.
Halve the cherry tomatoes.
Heat 1 tbsp olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
Pour the whisked eggs into the skillet and cook gently over medium heat, stirring slowly with a spatula until they start to set.
Once the eggs are softly set but still creamy, fold in the smoked salmon and avocado cubes. Cook for another 1-2 minutes.
Remove from heat. Sprinkle with fresh dill and squeeze a lemon wedge over the top.
Serve immediately, garnished with additional fresh dill and a wedge of lemon on the side if desired.
Calories per Serving: 430
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