Café scramble with smoked salmon

Serves: 6

Time to make: 20 mins

Ingredients

8 baby red-skinned potatoes, cut in thick slices (or use bigger potatoes cut in chunks)
1 ½ tablespoons oil, for frying
1 red onion, thinly sliced
1 red capsicum, cut in small pieces
1 cup button mushrooms, cut in quarters
pinch chilli flakes
2 tablespoons capers, chopped
3 spring onions, finely sliced
8 eggs
salt and pepper, to season
⅓ cup skim milk
100g cold-smoked salmon slices, cut in thin slivers
handful parsley or chives, chopped

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Instructions

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1 Place prepared potatoes in a pot of cold water and bring to the boil. Boil for 3 minutes then drain. Return pan to the heat to dry potatoes.

2 In a large frying pan, heat oil and add potatoes. Fry until golden and crispy. Toss in onion and capsicum pieces. When they begin to soften, add mushrooms. Stir in chilli flakes, capers and spring onion. Then prepare eggs.

3 Break eggs into a bowl, season with salt and pepper and add milk, half the salmon and half the chopped herbs.

4 When it's time to eat, pour egg mixture into pan with vegetables. Use a wooden spoon or spatula to gently scramble eggs and mix with vegetables. When eggs are set, spoon mixture onto a warmed platter or plates. Top with remaining salmon and sprinkle remaining herbs on top.

Nutrition Info (per serve)

Calories 292 cal

Kilojoules 1220 kJ

Protein 17 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 4 g

Dietary fibre 3 g

Sodium 720 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.