Ingredients:
4 eggs or equivalent Egg Replacer or other egg substitute
Salt and pepper
1/4 cup canned smoked salmon
2 tablespoons skim milk
2 tablespoons olive or salad oil
1 teaspoon finely chopped parsley
Salt and pepper
1/4 cup canned smoked salmon
2 tablespoons skim milk
2 tablespoons olive or salad oil
1 teaspoon finely chopped parsley
Recipe:
1. Cut salmon into 1/2-inch/1.5cm cubes; add to beaten eggs and milk; season with salt and pepper.
2. Heat oil in a pan. Pour egg and salmon mixture to pan; cook over low heat until eggs are set.
2. Heat oil in a pan. Pour egg and salmon mixture to pan; cook over low heat until eggs are set.
Serves:
2
Notes:
Excellent for a quick lunch accompanied by a Tossed Salad