Smokey Salmon Egg Scramble
Natural liquid hickory smoke seasoning makes salmon taste smokey without sodium nitrate, sugar, or excess sodium.
Categories: Breakfast
- Ingredients
- Nutrition
- 2 cups Blueberries - washed and drained
- 1 cup Mandarin oranges in water, drained
- 1 cups Grapes
- 2 1/2 tbsp Lime Juice
- 16 Pecan Halves - raw or lightly toasted, crumbled
- 30 oz Asparagus spears - frozen (2 packages)
- 1 1/2 cups Egg Beaters-whites
- 1/2 tsp Ground Chipotle Powder - (smoked dried jalapeno)
- 1/2 tsp Ground Turmeric
- 1/2 tsp Dry Mustard
- 1/2 tsp Liquid Smoke Flavoring
- 7 oz Canned Salmon - drained
- 2 1/2 tsp Dr. Sears' Zone Extra Virgin Olive Oil
Calories 335
Total Fat 11g
Carbohydrates 36g
Fiber 8g
Protein 28g
Instructions
- Toss fruit salad.
- Divide into 4 bowls and garnish with nuts. Set aside.
- Cook asparagus according to package directions.
- Whisk eggs, red pepper, turmeric, mustard, and liquid smoke seasoning.
- Flake salmon and set aside. Heat oil in a 12- to 13-inch skillet over medium heat. Pan must be hot, or the eggs will stick.
- Tilt skillet to completely coat bottom and sides of pan.
- Pour in egg mixture.
- Sprinkle with flaked salmon; reduce heat to medium or medium low.
- As eggs begin to set up, almost immediately push cooked portion aside with pancake turner and allow uncooked portion to run underneath.
- Repeat as eggs start to set.
- Keep moving spatula in a circle and cook until eggs are firm but still glossy and moist, about 5 to 6 minutes.
- Divide among 4 plates and serve immediately with drained vegetables.
Note:
- Natural liquid hickory smoke seasoning makes salmon taste smoky without sodium nitrate, sugar, or excess sodium. Look for this tasty seasoning on the condiment aisle of supermarkets.
