By Thomas McCrary Jr.
Crack eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully blended.
Slice smoked salmon into bite-sized pieces and set aside.
Cut the avocado in half, remove the pit, peel, and slice the flesh into thin strips. Set aside.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the baby spinach and a pinch of salt. Stir frequently until the spinach is just wilted, about 2-3 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Pour in the whisked eggs and cook over medium-low heat, stirring slowly and continuously, until they are creamy and softly scrambled, about 4-5 minutes.
Just before the eggs are fully cooked, gently fold in the smoked salmon and avocado slices. Remove from heat while the eggs are still slightly runny as they will continue to cook with residual heat.
Serve the scrambled eggs on a plate with the wilted spinach on the side. Garnish with chopped chives and a lemon wedge, if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Breakfast Brunch Seafood Healthy recipe is ready in 20 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 375 calories total.
Crack eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully blended.
Slice smoked salmon into bite-sized pieces and set aside.
Cut the avocado in half, remove the pit, peel, and slice the flesh into thin strips. Set aside.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the baby spinach and a pinch of salt. Stir frequently until the spinach is just wilted, about 2-3 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Pour in the whisked eggs and cook over medium-low heat, stirring slowly and continuously, until they are creamy and softly scrambled, about 4-5 minutes.
Just before the eggs are fully cooked, gently fold in the smoked salmon and avocado slices. Remove from heat while the eggs are still slightly runny as they will continue to cook with residual heat.
Serve the scrambled eggs on a plate with the wilted spinach on the side. Garnish with chopped chives and a lemon wedge, if desired.
Calories per Serving: 375
Your Rating:
