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
- 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
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