Scrambled eggs with salmon
Reviewed by our expert panelServes: 2
Time to make: 10 mins
Total cost: $8.35 / $4.17 per serve
(at time of publication)
Ingredients
- ½ red capsicum, diced
- 4 eggs
- 6 tablespoons trim 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
Instructions
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.
Variations
Try making with smoked salmon, smoked chicken, spring onions and a sprinkling of cayenne pepper or paprika.
HFG tip
The secret is to have all your ingredients prepared before you begin cooking.
Nutrition Info (per serve)
-
Calories 494cal
-
Kilojoules 2065kJ
-
Protein 39.3g
-
Total fat 20.3g
-
–Saturated fat 6.1g
-
Carbohydrates 38.8g
-
–Sugars 5.2g
-
Dietary fibre 2.3g
-
Sodium 755mg
-
Calcium 225mg
-
Iron 5.3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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