Scrambled egg with smoked salmon



Breakfast
SERVES:
2
2
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes
10 minutes
COOK TIME:
8 minutes
8 minutes
FEATURED PRODUCT
Ingredients
- 4 eggs, at room temperature
- 80 ml (2 1/2 fl oz/ 1/3 cup) low fat milk
- freshly ground black pepper
- 1 tbsp thinly sliced chives
- 1 tbsp finely chopped dill
- 100 g (3 1/2 oz) smoked salmon, chopped
- 30 g 30g (1 oz) baby spinach leaves, chopped
- 2 slices grainy bread



PRINT, DOWNLOAD, SHARE
Method
- Whisk together the eggs, milk, pepper, chives and dill in a small bowl.
- Heat a large non-stick frying pan over medium heat.
- Add the egg mixture and cook for about 30 seconds, or until the eggs start to set around the edges. Using a wooden spatula, gently fold the eggs over, then repeat the folding process until the eggs are just cooked. The eggs should be quite soft.
- 4.Gently stir in the salmon and spinach until the salmon is heated through and the spinach is wilted. Serve the eggs on toasted grainy bread.
Notes
Energy per serve: 1370kJ
COOK’S TIP: One of the most important changes you can make to lower the Gi of your diet is to choose a low Gi bread. Choose a grainy bread, pumpernickel bread, sourdough or a stoneground wholemeal bread.
Recipes and image from The Low GI Cookbook, Hachette Australia.
Nutritional information (per serve)
Calories: 325kcal | Carbohydrates: 21g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Sodium: 1228mg | Fiber: 3g