Scrambled Eggs With Smoked Salmon, Spinach, and Chives

 Recipe
This filling breakfast of scrambled eggs, salmon, and spinach on whole wheat English muffins is quick, easy, and satisfying!

Yield:

6 servings (serving size: 1/2 cup egg mixture over 1/2 toasted english muffin)

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional 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

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)

Preparation

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.

Note: Nutritional analysis includes Sugars 3g.

Note:

May 2005
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