Scrambled Eggs with Smoked Salmon

Enjoy scrambled eggs with smoked salmon on Mother's Day, for an Easter brunch or another special occasion. Eggs in moderation can certainly fit into a healthy, low fat diet. I use one whole egg and two egg whites for each person. Use egg substitute if you prefer: one cup is equivalent to 4 eggs.

Ingredients:

• 2 whole eggs
• 4 egg whites
• 1 ounce smoked salmon, cut into thin strips
• Freshly ground black pepper
• Fresh dill or chopped chives for garnish

Preparation:

Whisk eggs and egg whites together. Coat a nonstick skillet with cooking spray. On a low to medium heat, gently cook eggs until curds begin to form. Use a flexible spatula to move the eggs around. Just before the eggs are set, stir in the salmon. Remove from heat promptly. Serve with a toasted whole wheat English muffin.

Serves 2

Per Serving:Calories: 119, Calories from Fat 51, Total Fat 5.6g (sat 1.5), Cholesterol 214mg, Sodium 455mg, Carbohydrate 1.3g, Fiber 0g, Protein 15.8g

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