Salmon Scramble Recipe
- 8 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
- 1. 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.
1 serving (1 piece) equals 191 calories, 12 g fat (5 g saturated fat), 308 mg cholesterol, 522 mg sodium, 2 g carbohydrate, trace fiber, 18 g protein.
Enjoy this recipe with a sparkling wine.