Ingredients
- 4 large eggs
- 4 large egg whites
- Freshly ground pepper to taste
- 1 teaspoon canola oil
- 2 scallions, green tops only thinly sliced
- 1 ounce smoked salmon thinly sliced
Directions
Combine eggs, egg whites and pepper in a small bowl. Stir briskly with a fork until well blended.
Heat oil in a nonstick skillet over medium-low heat. Add scallions and cook, stirring, until softened, about 30 seconds.
Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.
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Different but good
Rated: 3 stars out of 5