Scrambled eggs with smoked salmon
This filling, high-protein but very low-calorie breakfast is perfect for an intermittent diet or very low-calorie diet. Each serving provides 200 kcal.
By Fiona Hunter
Ingredients
- ½ tsp vegetable oil
- 2 medium eggs, beaten
- 25g/1oz smoked salmon, roughly chopped
- freshly ground black pepper
Method
Heat the oil in a small saucepan over a medium-low temperature.
Season the eggs with black pepper and stir in the salmon. Pour into the saucepan.
Cook very gently for 3–4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds.
Spoon onto a warm plate and serve.
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