Scrambled eggs get a little more elegant with the addition of smoked salmon. Make it a meal: For the perfect brunch, serve with Date-Oat Muffins and a fresh fruit salad.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

4 large eggs
4 large egg whites
Freshly ground pepper to taste
1 teaspoon canola oil
2 scallions, green tops only, thinly sliced
1 ounce smoked salmon, thinly sliced

1. Combine eggs, egg whites and pepper in a small bowl. Stir briskly with a fork until well blended.
2. Heat oil in a nonstick skillet over medium-low heat. Add scallions and cook, stirring, until softened, about 30 seconds.
3. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.

NUTRITION INFORMATION: Per serving: 110 calories; 7 g fat (2 g sat, 2 g mono); 213 mg cholesterol; 1 g carbohydrate; 11 g protein; 0 g fiber; 182 mg sodium; 155 mg potassium.
Nutrition bonus: Selenium (36% daily value).
0 Carbohydrate Servings