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Scrambled Eggs with Smoked Salmon, Asparagus, and Feta Cheese
Indulge in a delightful and nutritious low-carb, high-protein breakfast with our Scrambled Eggs with Smoked Salmon, Asparagus, and Feta Cheese recipe.
This dish is perfect for anyone seeking a wholesome and satisfying meal to kick-start their day. The combination of tender asparagus, rich smoked salmon, and tangy feta cheese brings a burst of flavors that will have you craving more. Ideal for a weekend brunch or a quick weekday breakfast, this easy-to-prepare recipe is sure to become a favorite in your household.
When serving the Scrambled Eggs with Smoked Salmon, Asparagus, and Feta Cheese, consider these tips to enhance your experience:
Garnish: Add a sprig of fresh dill or a sprinkle of chopped chives on top of the scrambled eggs for an extra touch of color and flavor.
Salad: Pair the dish with a fresh mixed greens salad, dressed with a light vinaigrette, to complement the flavors and add some extra nutrients to your meal.
Avocado: Add some sliced avocado on the side for a boost of healthy fats and creaminess that pairs well with the smoked salmon.
Fresh fruit: Offer a side of fresh berries or a fruit salad for a touch of natural sweetness that balances the savory flavors of the scrambled eggs.
Beverages: Pair your scrambled eggs with a hot cup of coffee or tea, or for a special brunch treat, serve with a glass of sparkling water or a low-sugar mimosa.
In a medium mixing bowl, whisk together the eggs, heavy cream or unsweetened almond milk, salt, and pepper until well combined. Set aside.
Heat 1 tablespoon of butter or olive oil in a large non-stick skillet over medium heat. Add the asparagus and cook for 4-5 minutes, or until tender-crisp, stirring occasionally.
Remove the asparagus from the skillet and set aside.
Add the remaining tablespoon of butter or olive oil to the skillet, and reduce the heat to low. Pour the egg mixture into the skillet and cook gently, stirring occasionally, until the eggs are just set but still soft.
When the eggs are nearly cooked, stir in the cooked asparagus, smoked salmon, and crumbled feta cheese. Continue to cook for another 1-2 minutes, or until the eggs are fully cooked and the ingredients are heated through.
Remove the skillet from heat and sprinkle the scrambled eggs with fresh dill, if desired. Serve immediately.
6 large eggs (3 whole and 3 egg whites)
1/4 cup unsweetened almond milk
Salt and pepper, to taste
2 tbsp butter or olive oil, divided
1 small bunch asparagus, trimmed and cut into 1-inch pieces
4 oz smoked salmon, roughly chopped
1/2 cup crumbled feta cheese
1 tbsp fresh dill, chopped (optional)
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