By Thomas McCrary Jr.
Crack the eggs into a bowl, then season with a pinch of salt and pepper. Whisk the eggs until well combined.
Slice the smoked salmon into small strips. Halve the avocado, remove the pit, and scoop the flesh into a bowl, then slice it thinly. Set both aside.
In a large non-stick skillet, heat 1 tsp of olive oil over medium heat. Add the baby spinach and sauté for 2-3 minutes, stirring constantly, until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, add the remaining 1 tsp of olive oil, keeping the heat at medium. Pour in the whisked eggs. Gently stir with a spatula, lifting and folding the eggs from the bottom as they begin to set.
When the eggs are about halfway cooked, add the sliced avocado and smoked salmon. Continue to fold the eggs gently, cooking until they are just set but still soft and creamy.
Remove the skillet from the heat. Divide the wilted spinach between two plates, then top each with the scrambled egg mixture.
Optionally, garnish with a squeeze of lemon juice and a sprinkle of chopped chives before serving.
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This Breakfast Brunch recipe is ready in 20 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl, then season with a pinch of salt and pepper. Whisk the eggs until well combined.
Slice the smoked salmon into small strips. Halve the avocado, remove the pit, and scoop the flesh into a bowl, then slice it thinly. Set both aside.
In a large non-stick skillet, heat 1 tsp of olive oil over medium heat. Add the baby spinach and sauté for 2-3 minutes, stirring constantly, until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, add the remaining 1 tsp of olive oil, keeping the heat at medium. Pour in the whisked eggs. Gently stir with a spatula, lifting and folding the eggs from the bottom as they begin to set.
When the eggs are about halfway cooked, add the sliced avocado and smoked salmon. Continue to fold the eggs gently, cooking until they are just set but still soft and creamy.
Remove the skillet from the heat. Divide the wilted spinach between two plates, then top each with the scrambled egg mixture.
Optionally, garnish with a squeeze of lemon juice and a sprinkle of chopped chives before serving.
Calories per Serving: 350
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