Scrambled Eggs with Smoked Salmon
- 4 large eggs
- 4 large egg whites
- Freshly ground pepper to taste
- 1 teaspoon canola oil
- 2 scallions, green tops only , thinly sliced
- 1 ounce ounce smoked salmon , thinly sliced
Whisk eggs, egg whites and pepper in a small bowl until well blended.
Heat oil in a nonstick skillet over medium-low heat. Add scallion greens and cook, stirring, until softened, about 30 seconds. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.