By Thomas McCrary Jr.
Rinse the baby spinach under cold water and pat dry with paper towels.
Roughly chop the smoked salmon and set aside.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and season with a pinch of salt and pepper. Set aside.
In a medium bowl, crack the eggs and beat them with a whisk or fork until the yolks and whites are combined. Add 1/4 tsp of salt and 1/4 tsp of ground black pepper to the egg mixture.
Heat 1 tsp of olive oil in a large non-stick skillet over medium heat. Once hot, add the baby spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
In the same skillet, reduce the heat to low and add the remaining 1 tsp of olive oil. Pour in the beaten eggs and let them sit, without stirring, for a few moments until they just begin to set around the edges.
Using a spatula, gently stir the eggs, folding them from the edges into the center. Continue to cook, stirring occasionally, until the eggs are softly scrambled.
When the eggs are almost done but still a little runny, fold in the smoked salmon. Continue cooking until the salmon is heated through and the eggs are fully cooked but still creamy.
Remove the skillet from the heat. Gently fold in the mashed avocado, being careful not to break up the eggs too much.
Serve the scrambled eggs immediately on a plate, topped with the wilted spinach. Garnish with chopped chives and a squeeze of lemon juice from the wedge, if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Breakfast Brunch Egg Dishes Healthy recipe is ready in 20 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 300 calories total.
Rinse the baby spinach under cold water and pat dry with paper towels.
Roughly chop the smoked salmon and set aside.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and season with a pinch of salt and pepper. Set aside.
In a medium bowl, crack the eggs and beat them with a whisk or fork until the yolks and whites are combined. Add 1/4 tsp of salt and 1/4 tsp of ground black pepper to the egg mixture.
Heat 1 tsp of olive oil in a large non-stick skillet over medium heat. Once hot, add the baby spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
In the same skillet, reduce the heat to low and add the remaining 1 tsp of olive oil. Pour in the beaten eggs and let them sit, without stirring, for a few moments until they just begin to set around the edges.
Using a spatula, gently stir the eggs, folding them from the edges into the center. Continue to cook, stirring occasionally, until the eggs are softly scrambled.
When the eggs are almost done but still a little runny, fold in the smoked salmon. Continue cooking until the salmon is heated through and the eggs are fully cooked but still creamy.
Remove the skillet from the heat. Gently fold in the mashed avocado, being careful not to break up the eggs too much.
Serve the scrambled eggs immediately on a plate, topped with the wilted spinach. Garnish with chopped chives and a squeeze of lemon juice from the wedge, if desired.
Calories per Serving: 300
Your Rating:
