This easy, nutritious, protein-packed breakfast is also a decadent meal that can be made in just a few minutes.
If you are looking to add healthy Omega 3 fats to your life, then one great and easy way to do that is to eat salmon. Adding smoked salmon to scrambled eggs adds those Omega 3’s I am looking for. I threw in the spinach because I had it on hand and it is an easy way to add a veggie. I sometimes add red pepper or zucchini if I have that.
The smoked salmon I buy is “wild salmon” and is cold smoked. This is a simple, easy dish that comes together in a few minutes.
Above is the scrambled eggs cooking in my cast iron skillet. If I left everything intact (without stirring) for a few minutes and then flipped it at the center it could also be made as an omelet. When I do that I cut the omelet in half as it really makes two servings or one generous serving.
- 2 eggs I used extra large
- 1 cup large handful of spinach - optional about 1/2
- 1/3 cup smoked salmon chopped into bite size pieces
- 1/4 teaspoon dried dill
- 1 Tablespoon water or almond milk or coconut milk
- salt and pepper to taste
- 1-2 tablespoons coconut oil for the pan
Place coconut oil in pan (I use a cast iron skillet) and turn on heat to medium low to begin preheating pan.
In medium sized mixing bowl, add eggs and sprinkle with a pinch of salt and pepper.
Whisk eggs and add water or milk. Whisk some more until a little frothy.
Add salmon, chopped spinach and dill to mixing bowl. Gently mix ingredients together.
Add mixture to your pan, adjust temperature if needed and stir until mixture becomes scrambled and eggs are cooked.
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