Ingredients Jump to Instructions ↓

  1. 4 large eggs

  2. 4 large egg whites Freshly ground pepper, to taste

  3. 1 teaspoon canola oil

  4. 2 scallions, green tops only, thinly sliced

  5. 1 ounce smoked salmon, thinly sliced

Instructions Jump to Ingredients ↑

  1. Whisk eggs, egg whites and pepper in a small bowl until well blended. Heat oil in a nonstick skillet over medium-low heat. Add scallion greens and cook, stirring, until softened, about 30 seconds. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.


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