Scrambled Eggs With Smoked Salmon, Asparagus and Feta Cheese |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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I changed the cheese from goat to feta because I don't like goat cheese. I also changed when you put in the cheese because I did not want the cheese melted. Ingredients:
1 tablespoon butter |
8 stalks asparagus, woody bottoms removed, chopped into 1-inch pieces |
salt and black pepper |
8 eggs |
2 tablespoons nonfat milk (can also use soy milk) |
1/4 cup feta cheese |
4 ounces smoked salmon, chopped |
Directions:
1. Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ( crisp-tender in kitchen parlance). Season with salt and pepper.
2. Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
3. Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.
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