Salmon and Egg Scramble Find substitution suggestions and other tips below the recipe. Servings: 1
Total time: 15 mins Ingredients - 1 teaspoon olive oil or unsalted butter
- 1 large egg
- 1 teaspoon water
- 2 tablespoons finely diced yellow onion
- 1/2 cup (2 1/2 ounces) flaked, cooked salmon (see tips, below)
- 1 1/2 teaspoons chopped fresh dill, plus more for serving
- Fine salt
- Freshly ground black pepper
- 1/2 bagel, any savory variety, toasted, if desired
Steps 1. In a small (8-inch) nonstick skillet over medium heat, heat the oil until shimmering or melt the butter. Meanwhile, in a small bowl, whisk together the egg and water until well combined. 2. Add the onion to the pan and cook, stirring occasionally, until softened and beginning to brown around the edges, about 1 minute. Add the salmon and dill, and cook, stirring, until the fish is warmed through, about 30 seconds. Spread the mixture evenly in the pan, pour the egg mixture over it, and season lightly with salt and pepper. Cook, pushing and folding frequently with a flexible spatula, until the egg is set, about 1 minute. 3. Pile the scramble onto the bagel half, garnish with more dill and serve. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Olga Massov. Nutrition information per serving, using olive oil: Calories: 390; Total Fat: 22 g; Saturated Fat: 4 g; Carbohydrates: 21 g; Sodium: 560 mg; Cholesterol: 214 mg; Protein: 27 g; Dietary Fiber: 1 g; Sugar: 4 g.
Substitution suggestions + other tips and ideas: - Cooked salmon >> one 3-ounce can or pouch salmon, drained, or smoked salmon.
- Fresh dill >> chopped, fresh flat-leaf parsley or chives, or 1/4 teaspoon dried dill.
- Gluten-free? >> Use a gluten-free bagel, or serve the scramble over cooked whole grains, such as brown rice or quinoa.
- Yellow onion >> any type of onion or shallot.
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