Smoked Salmon & Asparagus Scrambled Eggs


4 large egg (you can do 2 eggs & 2 whites)

Olive oil spray

5 Asparagus spears, cut in pieces

1-2 ounce smoked salmon, crumbled

6 grape tomatoes, halved

2 tablespoons fresh parsley, chopped

1/4 cup of diced white onion

Cooking spray


In a small bowl, whisk the eggs reserve.

Place a nonstick saute pan over medium-high heat for a few seconds, then spritz with oil. Add the Asparagus pieces and saute, stirring, for about 2 minutes, until browned and softened. Add the egg mixture and crumbled salmon and lower the heat to medium-low, stirring to combine.

Cook until the eggs form curds, then add tomatoes and parsley and stir until the eggs are cooked through and the tomatoes are warmed. Serve immediately.

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