By Thomas McCrary Jr.
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them until they are well blended.
Heat the olive oil in a non-stick skillet over medium heat.
Pour the eggs into the skillet, allowing them to cook gently. Stir occasionally, moving the eggs around the pan to form soft curds.
While the eggs are cooking, halve the cherry tomatoes.
Once the eggs are nearly set, add the cherry tomatoes and stir gently.
Cut the avocado in half, remove the pit, and scoop the flesh out. Dice into bite-sized pieces.
Add the diced avocado to the scrambled eggs, stirring gently to incorporate.
Tear the smoked salmon into bite-sized pieces and gently fold into the eggs.
Remove the skillet from the heat, squeeze the lemon wedge over the mixture, and sprinkle with fresh dill.
Serve immediately, garnishing with additional dill and lemon wedge if desired.
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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 350 calories total.
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them until they are well blended.
Heat the olive oil in a non-stick skillet over medium heat.
Pour the eggs into the skillet, allowing them to cook gently. Stir occasionally, moving the eggs around the pan to form soft curds.
While the eggs are cooking, halve the cherry tomatoes.
Once the eggs are nearly set, add the cherry tomatoes and stir gently.
Cut the avocado in half, remove the pit, and scoop the flesh out. Dice into bite-sized pieces.
Add the diced avocado to the scrambled eggs, stirring gently to incorporate.
Tear the smoked salmon into bite-sized pieces and gently fold into the eggs.
Remove the skillet from the heat, squeeze the lemon wedge over the mixture, and sprinkle with fresh dill.
Serve immediately, garnishing with additional dill and lemon wedge if desired.
Calories per Serving: 350
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