Scrambled Eggs With Smoked Salmon, Spinach, and Chives

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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 11g
  • Saturated fat: 4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 13g
  • Carbohydrate: 15g
  • Fiber: 2g
  • Cholesterol: 190mg
  • Iron: 2mg
  • Sodium: 613mg
  • Calcium: 138mg

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. 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. 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.
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