Egg/Veggie Scramble with Smoked Salmon
Breakfast, especially on a lazy Sunday, is one of our favorite meals. For this dish, I added spinach, Cremini mushrooms and succulent chunks of smoked salmon to an egg scramble.
It’s spring and the weather is lovely. Spring onions are a special treat now in season for a short while. They look like regular scallions with a slightly larger bulb, but they are very different; sweeter and more tender. I use them as often as I can find them at the local farmer’s market or even at the supermarket. (We have a local one that features fresh, local produce.)
I indulged further to serve with basil chicken sausages, and a few pieces of a really sweet tangerine as an accent to the savory flavors of this dish. Low carb and so delicious and satisfying!
- 3-4 fresh spring onions, chopped, including white bulbs and green stems
- 1/2 cup spinach, chopped, removing stems
- 1/2-1 cup Cremini mushrooms, chopped
- Smoked salmon ( I used about 6 oz. for the two of us), chopped
- 4 eggs
- 1 Tbsp butter (I use unsalted, both as it’s my taste preference and for the salt-free aspect)
- Thyme, herbs de Provence and/or salt-free seasoning/pepper to taste
1. Beat eggs ( I add a tsp. of milk or 1/2 and 1/2- that small amount Rick can tolerate); add seasonings to the eggs, and set aside.
2. Sauté mushrooms in butter; after they’re browned (about 6-7 minutes), add chopped onions and saute until soft, about another 5-6 minutes.
3. Remove mushrooms and onions to a bowl.
4. Add spinach to the pan; saute briefly, 1-2 minutes until wilted.
5. Add mushrooms and onions back into the pan, and add beaten eggs over the vegetables.
6. Gently cook the mixture, using a spatula around the sides to fold in the mixture as it’s cooking.
7. Cook until barely firm, and serve.