One morning, years ago, my husband, Todd, and I whipped up this dish as a way to use leftover smoked salmon...it caught on! Now we always make extra portions of this tasty fish at dinner so we can have our family favorite in the morning.
- 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.
1 piece: 191 calories, 12g fat (5g saturated fat), 308mg cholesterol, 522mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 18g protein.
Nov 20, 2014
Quick, easy, and savory! This is one of my go-tos!
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