Scrambled Eggs With Smoked Salmon, Spinach, and Chives
6 servings (serving size: 1/2 cup egg mixture over 1/2 toasted english muffin)
Photo: Leigh Beisch
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)
How to Make It
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.
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.