Scrambled Eggs with Smoked Salmon
Enjoy scrambled eggs with smoked salmon on Mother's Day, for an Easter
brunch or another special occasion. Eggs in moderation can certainly fit into a
healthy, low fat diet. I use one whole egg and two egg whites for each person.
Use egg substitute if you prefer: one cup is equivalent to 4 eggs.
Ingredients:
2 whole eggs
4 egg whites
1 ounce smoked salmon, cut into thin strips
Freshly ground black pepper
Fresh dill or chopped chives for garnish
Preparation:
Whisk eggs and egg whites together. Coat a nonstick skillet with cooking
spray. On a low to medium heat, gently cook eggs until curds begin to form. Use
a flexible spatula to move the eggs around. Just before the eggs are set, stir
in the salmon. Remove from heat promptly. Serve with a toasted whole wheat
English muffin.
Serves 2
Per Serving:
Calories: 119,
Calories from Fat 51,
Total Fat 5.6g (sat 1.5),
Cholesterol 214mg,
Sodium 455mg,
Carbohydrate 1.3g,
Fiber 0g,
Protein 15.8g
SOURCE: HERE
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