Smoked Salmon Scrambled Eggs

Made with roasted red peppers and scallions, these smoked salmon scrambled eggs are fast and easy to whip up. This flavorful breakfast is great for diets like keto, paleo, and gluten free.

Serve this alongside other low carb brunch dishes such as spinach frittata with peppers, crustless quiche with broccoli, or Instant Pot egg bites.

Smoked Salmon + Roasted Peppers

Since eggs cook very quickly when scrambled (less than a minute), any accompanying ingredients will ideally cook at the same rate or require no extra cooking.

For that reason, packaged cold-smoked salmon and jarred roasted red peppers are used in this recipe. Both ingredients pack a lot of flavor, so the seasonings are kept simple — just garlic, salt, and pepper.

Changing It Up

You can easily add extra toppings, like capers or slices of avocado, or replace ingredients with your preferred ones. Maybe chives instead of scallions, or spinach instead of roasted red peppers. Make sure that any vegetables are pre-cooked.

Instead of serving the scrambled eggs as-is, you can wrap them up in a low carb tortilla (I like ones by Mission and Kroger) or make keto bagels to form an egg sandwich.

Print

Smoked Salmon Scrambled Eggs

Made with roasted red peppers and scallions, these smoked salmon scrambled eggs are fast and easy to make. Great for a keto, paleo, and gluten free breakfast.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2 servings

Calories 310 kcal

Ingredients

• 4 large eggs
• 6 oz wt. jarred roasted red bell peppers, well-drained and cut into thin strips (I use half of a 12 oz jar by the brand Delallo)
• 2 oz wt. smoked salmon, cut into 1/2-inch strips (I use refrigerated cold-smoked salmon which has a smooth silky texture, not shelf-stable hot-smoked salmon which is fully cooked and often sold in decorative boxes)
• 2 tbsp thinly sliced scallions (green onions)
• 1 clove garlic, minced
• 1 tbsp olive oil, plus 1 tsp for cooking
• 1/8 tsp table salt
• 1/8 tsp ground black pepper

Instructions

1. In a mixing bowl, add eggs, garlic, 1 tbsp olive oil, salt, and pepper. Beat until well-mixed, with small or no streaks of egg white remaining.

2. Add all red pepper strips, half of the salmon, and half of the scallions to the egg mixture. Briefly stir until they're coated; by mixing them into liquid eggs, this ensures they will be fully integrated into the scrambled eggs.

3. Heat 1 tsp olive oil in a 10-inch nonstick pan over medium-high heat until very hot, a few minutes. Keep a rubber scraper spatula handy.

4. Carefully pour the egg mixture over the hot pan. Immediately use the rubber spatula to constantly and firmly scrape along the bottom of the pan until the eggs have clumped together and are no longer liquid, less than a minute (if your eggs are very cold, it can take longer).
5. Turn off the heat. Transfer the scrambled eggs onto serving dishes. Lay the remaining salmon strips over the scrambled eggs, and scatter the remaining scallions on top. Serve while hot.

Nutrition Info

Makes 2 Servings

Amount Per Serving:

Calories 310
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%

Low Carb Breakfast Drinks

Earl Grey Tea Latte

Berry Milkshake Smoothie

Hot Chocolate

Chocolate Peanut Butter Shake