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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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
11 mins
Yield:
Serves 4 (serving size: 3/4 cup scramble and 1 toast slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs and egg whites in a bowl; stir with a whisk until blended.

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  • 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.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

297 calories; fat 14.5g; saturated fat 5.1g; mono fat 5.3g; poly fat 2.8g; protein 22.8g; carbohydrates 17.4g; fiber 2.4g; cholesterol 304mg; iron 2.5mg; sodium 443mg; calcium 86mg.
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