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Smoked Salmon & Brussels Sprout Scrambled Eggs

Published October 20, 2018
1 minute read
A white bowl filled with fluffy scrambled eggs, chopped vegetables, and herbs sits on a counter. A fork is placed in the bowl. Nearby are a plate with sliced salmon, a glass of water, whole cherry tomatoes, and a folded napkin with a knife. MyFitnessPal Blog
Published October 20, 2018
1 minute read
In This Article

If you like a quick breakfast of scrambled eggs, you’ll love them with slivered, browned Brussels sprouts and savory smoked salmon. This recipe calls for “hot-smoked” chunked salmon, but you could also use smoked lox. Fuel for your day with plenty of protein, and skip the sugary cereals and pastries that lead to the inevitable mid-morning crash.

Smoked Salmon & Brussels Sprout Scrambled Eggs

Ingredients

  • 1 large egg
  • 1 large egg white
  • Olive oil spray
  • 4 Brussels sprouts, thinly sliced
  • 1 ounce (28g) smoked salmon, crumbled
  • 6 grape tomatoes, halved
  • 2 tablespoons fresh parsley, chopped

Directions

In a small bowl, whisk the egg and egg white, reserve.

Place a small, nonstick saute pan over medium-high heat for a few seconds, then spritz with oil. Add the Brussels sprout slices and saute, stirring, for about 2 minutes, until browned and softened. Add the egg mixture and crumbled salmon and lower the heat to medium-low, stirring to combine.

Cook until the eggs form curds, then add tomatoes and parsley and stir until the eggs are cooked through and the tomatoes are warmed. Serve immediately.

Serves: 1 | Serving Size: 1 1/4 cups

Nutrition (per serving): Calories: 173; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 192mg; Sodium: 339mg; Carbohydrate: 11g; Dietary Fiber: 4g; Sugar: 4g; Protein: 18g

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