Salmon Scramble Recipe
- 8 Eggland's Best Eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (7-1/2 ounces) pink salmon, drained or 1 cup smoked salmon, flaked and cartilage removed
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup minced fresh parsley
- In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes. Yield: 4-6 servings.
Originally published as Salmon Scramble in Cookin' Up Country Breakfasts Cookbook 1994, p26
Enjoy this recipe with a sparkling wine.
Reviews for Salmon Scramble
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 10, 2011
Quick, easy, and savory!