Name: Smoked Salmon Scrambled Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 large eggs; 6 ounces jar roasted red bell peppers, drained and cut into thin strips ((Note 1)); 2 ounces smoked salmon, cut into 1/2-inch strips ((Note 2)); 2 tablespoons thinly sliced scallions ((Note 3)); 1 clove garlic, minced; 1 tablespoon olive oil, plus 1 teaspoon for cooking; 1/8 teaspoon table salt; 1/8 teaspoon ground black pepper

Summary:

This is a fast scrambled eggs breakfast, great for keto, low carb, and paleo diets. Since eggs cook quickly, the other ingredients are selected to require little to no cooking: smoked salmon and roasted red peppers. Both of these are already cooked and pack a ton of flavor, so little additional seasoning is needed.

Smoked Salmon Scrambled Eggs

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Prep: 10 mins

Cook: 5 mins

Yield: 2 servings

Calories: 310

Net Carbs: 7.5g

INGREDIENTS

▢ 4 large eggs
▢ 6 ounces jar roasted red bell peppers, drained and cut into thin strips (Note 1)
▢ 2 ounces smoked salmon, cut into 1/2-inch strips (Note 2)
▢ 2 tablespoons thinly sliced scallions (Note 3)
▢ 1 clove garlic, minced
▢ 1 tablespoon olive oil, plus 1 teaspoon for cooking
▢ 1/8 teaspoon table salt
▢ 1/8 teaspoon ground black pepper

INSTRUCTIONS

Make Egg Mixture: Whisk eggs, garlic, 1 tablespoon olive oil, salt, and black pepper in mixing bowl until beaten, with small or no streaks of egg white remaining. Briefly stir in red pepper strips, half of salmon, and half of scallions until coated in egg mixture (Note 4).
Cook Eggs: Heat 1 teaspoon olive oil in 10-inch nonstick pan over medium-high heat until very hot, a few minutes. Carefully pour egg mixture over hot pan. Immediately use rubber spatula to constantly and firmly scrape along bottom of pan until eggs clump together and are no longer liquid, less than a minute (if your eggs are very cold, it can take longer). Turn off heat.
Serve: Transfer scrambled eggs onto serving dishes. Lay remaining salmon strips over scrambled eggs, and scatter remaining scallions on top. Serve (Notes 5-6).

NUTRITION

Makes 2 Servings (Note 7)

Amount Per Serving:

Calories 310 (70% from fat)
Total Fat 24g	36%
Saturated Fat 5g	27%
Cholesterol 389mg	130%
Sodium 290mg	12%
Net Carb 7.5g
Total Carb 8g	3%
Dietary Fiber 0.5g	1%
Sugars 1.5g
Protein 18g

Vitamin A 11% · Vitamin C 4% · Calcium 7% · Iron 7%

PHOTOS

eggs, scallions, smoked salmon, and roasted red peppers

smoked salmon scrambled eggs served on white plate

NOTES & TIPS

(1) Roasted Red Bell Peppers. I use half of a 12-ounce jar by Delallo. You can substitute with 1 red bell pepper, roasted in the oven on the broiler setting until the skin is blackened but the flesh is moist and tender. If you don’t like bell peppers, substitute with your preferred cooked vegetables, like sautéed spinach.

(2) Smoked Salmon. I use refrigerated packaged cold-smoked salmon which has a smooth silky texture. You can also use shelf-stable hot-smoked salmon which is fully cooked and often sold in decorative boxes. Another substitute is using salmon cooked with other methods, like baking, pan-searing, or pressure-cooking.

(3) Scallions. Also called green onions. You can substitute with chopped fresh chives, parsley, or shallots.

(4) Stirring Ingredients With Eggs. Mixing the ingredients with the liquid eggs ensures they will be fully integrated into the scrambled eggs as they cook.

(5) Serving. These scrambled eggs are best served hot. If desired, you can add extra toppings like capers, slices of avocado, or cheese. They’re great as a standalone dish, or wrapped in a low carb tortilla (like Mission’s Carb Balance) or sandwiched in a bagel (see Keto Bagel Recipe).

(6) Make Ahead / Leftovers. Cook the scrambled eggs as directed in the instructions, but keep half of the smoked salmon (for topping) separate from the cooked eggs. Cover and store in the refrigerator for up to 2 days. To reheat, warm up the scrambled eggs on a pan over medium heat. Top with reserved smoked salmon and serve.

(7) Increasing Yield. To increase the number of servings, you can double the ingredients proportionally and use a 12-inch nonstick pan instead of a 10-inch.