Scrambled eggs with salmon
- ½ red capsicum, diced
- 4 eggs
- 6 tablespoons skim milk
- 115-150g cooked salmon
- freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 panini (I use Giannis as they have a good toasted colour)
- slices of lemon
1 Place capsicum in a small microwave-proof dish and cook on high for 30-40 seconds. Set to one side. Break salmon into bite-sized pieces.
2 Beat eggs together with milk in a microwave-proof container. Heat on high for 1 minute, beat with a fork and cook for another 30 seconds. Beat again and cook for a further 30 seconds. Remove from heat and add diced capsicum and salmon. Mix together lightly. Cook for a final 30 seconds – the eggs should still look a little wet. Season with pepper and parsley. Leave to stand for 1 minute.
3 Meanwhile, heat panini for 20-30 seconds and slice. Place on a serving plate and top with scrambled eggs. Serve immediately with a slice of lemon.
Try making with smoked salmon, smoked chicken, spring onions and a sprinkling of cayenne pepper or paprika.
The secret is to have all your ingredients prepared before you begin cooking.
Nutrition Info (per serve)
Total fat 20.3g
–Saturated fat 6.1g
Dietary fibre 2.3g
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