Smoked salmon scrambled eggs
Ingredients
- 8 eggs
- 2 tablespoons fromage frais
- 1 tablespoon chopped chives
- 125 g smoked salmon cut into strips
- salt and pepper
Instructions
- Whisk together the eggs, fromage frais and salt and pepper in a bowl.
- Heat a saucepan over a medium heat, pour in the egg mixture and cook for 1 minute, then using a spatula, gently push the egg around to ensure it cooks evenly.
- When the egg looks like creamy curds, stir in the chives and smoked salmon and serve immediately on buttered gluten-free toast, if liked.
Notes / Tips / Wine Advice:
For smoked salmon frittata,
thickly slice 500 g new potatoes and cook in a pan of boiling water for 8–10 minutes. Drain. Lightly beat 8 large eggs, then stir in 200 g strips of smoked salmon, 2 tablespoons chopped dill, 100 g petits pois and the potatoes. Season. Heat 2 tablespoons olive oil in a frying pan with an ovenproof handle. Pour in the egg mixture and cook for 10–15 minutes over a low heat until the egg is starting to set. Place under a preheated medium grill and cook for 3–4 minutes, or until the egg is set and the top is golden. Turn out on to a board and cut into wedges to serve. Calories per serving 393Nutritional Information
Calories: 233 kcal
