Smoked Salmon Scramble With Feta Food

SMOKED SALMON SCRAMBLE

Steps:

• Break up salmon into bite-sized pieces.
• In a medium bowl whisk eggs until light and frothy.
• In a small bowl mash cream cheese and dill together with a wooden spoon.
• In a large, nonstick sauté pan melt butter over medium heat.
• Add eggs.
• While eggs are still soft and wet, stir in smoked salmon, cream cheese, and a grating of white pepper.
• Using a rubber spatula, pull eggs that are cooked on the edges to the center of the pan and gently shake the pan to redistribute the scrambled eggs evenly over the cooking surface.
• Continue to cook, moving the eggs from the side to the center of the pan every few minutes, until eggs reach the desired consistency.
• Serve Immediately.

SMOKED SALMON SCRAMBLE WITH FETA

Steps:

• Melt half the butter in a non-stick skillet; add the green onions, red bell pepper and artichoke hearts, stirring until onions are wilted.
• Add the smoked salmon and continue to stir until heated through.
• Remove salmon mixture to a small dish and keep warm while preparing the eggs.
• In a medium bowl beat the eggs or egg substitute with the yogurt and basil adding salt and pepper to taste.
• Wipe the skillet with a paper towel and over medium heat, melt the remaining butter and pour the beaten eggs into skillet.
• As the eggs began to set and curds develop, pull to the center of the pan. Repeat until eggs are almost set.
• Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly.
• Serve and enjoy.

SMOKED SALMON SCRAMBLE

Steps:

• Heat oil in a nonstick skillet over medium-high heat for 1 to 2 minutes.
• Add eggs and allow to set, 10 seconds.
• Sprinkle salmon, cream cheese, and chives over eggs.
• Scramble until just cooked, about 1 minute, being careful not to overcook. Season to taste with pepper, if desired.
• Serve hot.

SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE

Steps:

• 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.
• 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.
• Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.