Easy Asparagus Salmon Egg Scramble for One |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Enjoy this hearty, healthy breakfast with a slice of whole-grain toast. This recipe works with the South Beach Diet plan and is high altitude tested. Ingredients:
1 teaspoon butter |
1 tablespoon onion, chopped |
3 large asparagus spears, fresh |
1 1/2 ounces smoked salmon, flaked (not lox but the meatier version, such as chicken of the sea vacuum packed smoked alaskan salmon) |
1 whole egg |
2 egg whites |
1 tablespoon cold water |
salt |
pepper |
1 tablespoon shredded parmesan cheese |
chives, snipped (for garnish) (optional) |
Directions:
1. Heat small omelet pan over medium heat for 1-2 minutes or until hot.
2. Spray with non-stick cooking spray and add butter. Heat until melted.
3. Add onion and saute over medium heat 2 minutes. Do not brown.
4. Cut asparagus into 1/2 pieces.
5. Add asparagus and saute 2 minutes more, shaking or stirring frequently.
6. Meanwhile, combine whole egg, egg whites and water and mix thoroughly with a fork or whisk. Set aside.
7. Add smoked salmon and heat 2 minutes.
8. Push salmon/vegetable mixture to the sides of the pan and pour egg mixture into center of pan.
9. Add salt and pepper to taste.
10. Cook until egg sets at edges (about 4 minutes). Use a spatula to gently stir/flip egg mixture. Cook until egg is fully cooked, 4-5 minutes more.
11. Sprinkle parmesan over all. Remove from heat and allow cheese to melt.
12. Garnish with snipped chives, if desired.
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