Confession time: I have no idea how to make an omelet.
Every time I try, the insides don’t get cooked, and the bottom burns. This is precisely why I am the queen of breakfast scrambles. Just toss everything in a pan and stir it up until it’s gooey and delicious.
As I told you a few days ago, I had some leftover salmon and I thought it would be perfect for a breakfast scramble. I was inspired by the smoked salmon scramble from Voula’s Offshore Cafe here in Seattle.
It was featured on Diners, Drive-ins and Dives. Side note– don’t watch that show at midnight or you will be forced to drive to Denny’s and you will be disappointed!
I used up some leftover salmon that was already cooked, but you can also use canned salmon. It’s ready in the time it takes to make scrambled eggs. This would be an awesome Sunday morning brunch to make when you want to impress your guests. Or, It would be killer with a bagel and cream cheese when you just want to treat yourself!
4 oz piece of cooked salmon filet or a half a 10 oz can of salmon
3/4 cup of frozen spinach
1 tomato diced
4 tablespoons of feta
Heat your pan on medium heat.
Toss in frozen spinach.
Once it’s starting to warm add diced tomatoes and salmon.
Stir another 2 minutes and add the four eggs you’ve whipped in a separate bowl with a fork.
When the eggs are starting to come together, add feta, pinch of salt and a few grinds of pepper.
Mix everything until the cheese is melted and the eggs are cooked.