Deluxe scrambled egg with spinach and salmon
(at time of publication)
- spray oil
- 1 spring onion, finely sliced
- 1 small clove garlic, finely chopped or minced
- 2 cups chopped spinach or silver beet leaves
- 2 eggs
- ¼ cup skim milk
- ¼ cup creamed corn
- 1 tablespoon grated parmesan
- black pepper, to season
- 50g sliced smoked salmon
- 1 tablespoon Greek-style yoghurt
- 1 teaspoon chopped chives
- 1 slice grainy bread, toasted, optional
1 Heat a pan over a medium-low heat and spray with oil. Add spring onion and garlic and cook, stirring, for 1 minute. Add spinach and cook, stirring, for 2 minutes until wilted and tender. Remove spinach from pan and set aside; keep warm.
2 Combine eggs, milk and creamed corn in a jug and mix together well. Spray pan with a little more oil and add egg mixture. Cook, stirring gently, until egg is just set. Add parmesan and mix gently. Season with pepper.
3 Serve eggs with smoked salmon, spinach, yoghurt and chives. Serve with toast if desired.
Make it gluten free: Use gluten-free bread and check Greek-style yoghurt is gluten free.
Use up the rest of the creamed corn in corn fritters; combine with an egg, a little flour and seasoning and cook spoonfuls in a hot pan.
Nutrition Info (per serve)
Total fat 31g
–Saturated fat 8g
Dietary fibre 7g
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