L.E.O. Scramble

L.E.O. Scramble Recipe
Photo: Oxmoor House
L.E.O. refers to the winning combination of lox, eggs, and onions in this savory scramble. It's a New York diner favorite that's easy to prepare at home.

Yield:

Serves 4 (serving size: 3/4 cup scramble and 1 toast slice)

Recipe from

Oxmoor House

Recipe Time

Total: 11 Minutes

Nutritional Information

Calories 297
Fat 14.5 g
Satfat 5.1 g
Monofat 5.3 g
Polyfat 2.8 g
Protein 22.8 g
Carbohydrate 17.4 g
Fiber 2.4 g
Cholesterol 304 mg
Iron 2.5 mg
Sodium 443 mg
Calcium 86 mg

Ingredients

6 large eggs
4 large egg whites
1 teaspoon canola oil
1/3 cup sliced green onions
4 ounces smoked salmon, cut into 1/2-inch pieces
2 ounces reduced-fat cream cheese (about 1/4 cup), cut into 12 pieces
1/4 teaspoon freshly ground black pepper
4 (1.1-ounce) slices pumpernickel bread, toasted

Preparation

1. Place eggs and egg whites in a bowl; stir with a whisk until blended.

2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add green onions to pan; sauté 2 minutes or until tender. Add egg mixture to pan. Cook without stirring until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Add salmon and cream cheese. Continue drawing spatula across bottom of pan until egg mixture is slightly thick but still moist; do not stir constantly. Remove from pan immediately. Sprinkle egg mixture with pepper. Serve with pumpernickel toast.

Lighten UP

Less is More

In my lighter version of this New York favorite, I simply substitute egg whites for some of the whole eggs and reduced-fat cream cheese for the full-fat variety.

Note:

Cooking Light Lighten Up, America!

October 2013
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