Leftover Salmon Scrambler
 
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 salmon fillet, already cooked and roughly chopped
  • ½ tbsp coconut oil
  • 3 eggs
  • 1 tbsp nut milk
  • 6 asparagus sprigs, chopped,
  • ¼ cup grape tomatoes, halved
  • 1 tbsp goat cheese
  • ¼-1/2 avocado, diced
  • salt and pepper to taste
Instructions
  1. Place a small skillet on the stove over medium high heat and add the coconut oil. Once melted add the asparagus. Stirring occasionally cook for 3-5 minutes. Add the salmon and cook for an additional 2-3 minutes. Add the grape tomatoes and cook for an additional 1-2 minutes. Remove the salmon mixture from the pan and set aside.
  2. Add the eggs and nut milk to a small bowl and whisk. Reduce the heat of the skillet and regrease if necessary. Add the whisked eggs and stir continuously. When the eggs are halfway cooked add the salmon mixture back in and the goat cheese and stir continuously until the eggs are fully cooked. Transfer to a plate and top with avocado.
  3. Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/10/22/leftover-salmon-scrambler/