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.