Salmon Scrambled Eggs

Salmon Scrambled Eggs

Combine egg and salmon sprinkled with cheese to make delicious skillet dinner – ready in 15 minutes.

Prep Time

15

Minutes

Total Time

00

Minutes

Makes

2

servings

4
eggs
1
tablespoon milk
1/4
teaspoon dried dill weed
1/8
teaspoon pepper
Dash salt
1
tablespoon butter or margarine
1/4
cup sliced green onions
1
(7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
1
oz. (1/4 cup) shredded Jarlsberg or Swiss cheese
  1. Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
  2. Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
  3. Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Jarlsberg cheese is a Norwegian specialty. It has large holes and a buttery, mild, slightly sweet flavor that is similar to Swiss cheese. Use it for cooking and snacking.
Ingredient Substitution
Substitute 1 cup of flaked, cooked fresh salmon for the canned.
Make It Special
Garnish each serving with sprigs of fresh dill.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 11g,),
  • Cholesterol 490mg;
  • Sodium 730mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 34g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.