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Scrambled Eggs With Smoked Salmon, Spinach, and Chives

Photo: Leigh Beisch
Prep time 10 mins
Cook time 5 mins
Yield 6 servings (serving size: 1/2 cup egg mixture over 1/2 toasted english muffin)
This filling breakfast of scrambled eggs, salmon, and spinach on whole wheat English muffins is quick, easy, and satisfying!

Ingredients

  • 1 tablespoon olive oil
  • 5 large eggs
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces thinly sliced smoked salmon, diced
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, diced
  • 1 cup chopped fresh spinach
  • 3 whole wheat English muffins, split and toasted
  • 1 tablespoon chopped chives (optional)

Nutrition Information

  • calories 210
  • fat 11 g
  • satfat 4 g
  • monofat 5 g
  • polyfat 1 g
  • protein 13 g
  • carbohydrate 15 g
  • fiber 2 g
  • cholesterol 190 mg
  • iron 2 mg
  • sodium 613 mg
  • calcium 138 mg

How to Make It

  1. Heat oil in medium nonstick skillet over medium heat. Combine eggs and pepper in medium bowl; stir well with whisk. Pour egg mixture into skillet; cook 30 seconds or until mixture begins to thicken, stirring slowly with wooden spoon.

  2. Stir in salmon and cream cheese; cook 30 seconds, smashing cream cheese lumps with spoon. Stir in spinach; cook 2 minutes or until spinach wilts and eggs are cooked, stirring constantly. Top each muffin half with 1/2 cup egg mixture. Garnish with chives, if desired.

  3. Note: Nutritional analysis includes Sugars 3g.