8
Feb

Smoked Salmon and Veggie Scramble

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This is a breakfast recipe that I created with Valentine’s Day in mind because of the bright pink hue of smoked salmon. I’m having a slight obsession with smoked salmon right now. I found a good package at Trader Joes that is wild and doesn’t have any additives or preservatives and its finding it’s way into all of my salads, lettuce wraps, and now eggs as of late. Smoked salmon is packed with essential protein, B vitamins, vitamin D, magnesium, selenium, and omega-3 fatty acids linked to a lower risk of heart disease, macular degeneration,  depression, and memory loss.

 

Smoked Salmon Scramble from Against all Grain

 

Valentine’s Day is so full of treats (don’t worry, I have those coming for you too!), but the meals are my favorite part. You can treat your special someone to this easy yet impressive breakfast recipe on Valentine’s Day morning. It has a bunch of green spring veggies in it (since apparently it’s already Spring here in CA!) asparagus, leeks, zucchini, and spinach. And chèvre to make it all creamy and velvety and compliment the strong flavor of the salmon. You could also use the nut-cheese from my book if you’re dairy free.

My trick to getting fluffy eggs without using milk whisked in is to whisk them really well and add them once the pan is good and hot. Then let them sit for a a couple of seconds to start cooking before gently pushing them around with a spatula.

Smoked Salmon Scramble from Against all Grain 2

 

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Smoked Salmon and Veggie Scramble

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 2

PREP TIME: 15 mins

COOK TIME: 10 mins TOTAL TIME: 25 mins

Ingredients:

  • 1 tablespoon grassfed butter, ghee, or coconut oil
  • 1 cup packed baby spinach
  • 1 tablespoon chopped leeks
  • 3 asparagus stalks, trimmed and chopped
  • 1 small zucchini, diced
  • 6 eggs
  • 2 tablespoons chèvre goat cheese
  • 2 ounces smoked salmon

Instructions:

  1. Melt the butter in a skillet over medium heat.
  2. Saute the asparagus, spinach, zucchini, and leeks until cooked through, about 8 minutes.
  3. Whisk the eggs with the goat cheese then add them to the hot pan with the vegetables. Allow the eggs to sit for 30 seconds before stirring.
  4. Gently move the eggs around the pan with a rubber spatula until they are scrambled and cooked through.
  5. Add the smoked salmon then serve immediately. Garnish with fresh chives.