Salmon Scramble
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salmon
|
*
|
| 6 | large |
eggs
|
|
| 6 | tablespoons |
cream
|
|
| ½ | cup |
mushrooms, button
trimmed and sliced |
|
| 4 | slices |
bread
toasted |
|
| 4 | each |
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salmon
|
*
|
| 6 | large |
eggs
|
|
| 9E+1 | ml |
cream
|
|
| 118 | ml |
mushrooms, button
trimmed and sliced |
|
| 4 | slices |
bread
toasted |
|
| 4 | each |
pita bread
|
* |
Directions
Drain the can of salmon.
Flake the fish. Set aside.
Beat together the eggs, cream or fromage frais and seasoning.
Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light.
While the eggs are still soft, but thick, add the salmon, pepper and mushrooms.
Continue cooking for a further few seconds to heat through.
Serve hot on the toast or piled into pitta breads.
