Sunday, February 27, 2011
Egg Scramble with smoked salmon
For 2 people
1 diced squash (yellow or green)
1 diced jalapeno (bell pepper works too)
2 cups spinach
1/4 cup chopped smoked salmon
1 handful shredded parmesan
1. Heat up oil in a saute pan. I don't like the taste of olive oil in eggs, so I use vegetable. You can use whatever you want, but I find that cooking sprays cause the eggs to stick. Saute the squash and jalapeno together for 4-5 minutes.
2. In the meantime, whisk the eggs together, seasoning with salt and pepper. Chop the smoked salmon into bite sized pieces.
3. Add the spinach to the pan, wait for the leaves to wilt halfway. Add the eggs and smoked salmon. Let the eggs settle for 1-2 minutes, then lift and stir so they don't stick to the pan.
4. Add the parmesan and toss to melt. Serve immediately.
One of my weekend rituals is to make an egg breakfast since breakfast is usually a get and go meal during the week. Egg scrambles are delicious and nutritious. They're also very flexible and provide an opportunity for you to clean out the fridge. I throw in turkey, tomatoes, mushrooms, asparagus, etc. It's a yummy meal that does not leave you in a food coma!