By Thomas McCrary Jr.
In a bowl, whisk 4 large eggs with a pinch of salt and a dash of pepper until the mixture is light and frothy.
Slice the smoked salmon into bite-sized pieces and dice the medium avocado. Set both aside.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the fresh baby spinach and sauté for about 2 minutes until wilted. Remove from the skillet and keep warm.
In the same skillet, add another teaspoon of olive oil. Pour in the whisked eggs. Cook the eggs over medium-low heat, gently stirring with a spatula, until they are softly scrambled.
Just before the eggs are fully set, fold in the diced avocado and the chopped smoked salmon.
Serve the scrambled eggs over a bed of wilted spinach. Optionally, squeeze a lemon wedge over the top and garnish with chopped chives.
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This Breakfast Brunch recipe is ready in 15 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 360 calories total.
In a bowl, whisk 4 large eggs with a pinch of salt and a dash of pepper until the mixture is light and frothy.
Slice the smoked salmon into bite-sized pieces and dice the medium avocado. Set both aside.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the fresh baby spinach and sauté for about 2 minutes until wilted. Remove from the skillet and keep warm.
In the same skillet, add another teaspoon of olive oil. Pour in the whisked eggs. Cook the eggs over medium-low heat, gently stirring with a spatula, until they are softly scrambled.
Just before the eggs are fully set, fold in the diced avocado and the chopped smoked salmon.
Serve the scrambled eggs over a bed of wilted spinach. Optionally, squeeze a lemon wedge over the top and garnish with chopped chives.
Calories per Serving: 360
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