Scrambled eggs and Smoked Salmon

Not everyone wants to have a frittata for breakfast, or has the time.  So making scrambled eggs with smoked salmon is simple and fast.  The key to this is watching the salt. Since smoked salmon has a lot of salt in it- be sure to taste the scrambled eggs before adding additional salt.

Serves 6

¼ pound of smoked salmon (chopped)

one dozen large eggs

3 scallions – sliced thin

2 Tablespoons of butter

ground pepper

Sea Salt

Place a non-stick frying pan (I prefer to use cast iron) over a low heat.   Once the pan is hot, add two tablespoons of butter andcoat the bottom of the pan,   Add the eggs and use a rubber spatula to keep the eggs in motion. Do not let the eggs set – let them stay on the “wet” side.  This means periodically taking the pan off the heat and keep stirring the eggs

Once the eggs are a sloppy consistency take the pan off the heat and add butter to the eggs and fold the butter in. Add the smoked salmon.  Taste. At this point add pepper. Taste again—give the smoked salmon and eggs at least a minute before adding salt – or better yet, allow your guests to add salt..

You can garnish the plates with parsley or chives – and some lemon wedges.

268 Calories, 21.4 g fat (5 saturated), 413.5 Chol, 298 Sodium, 16.6 protein, 2 grams fiber