Salmon and Scrambled Eggs
Salmon with eggs for breakfast, lunch or dinner!!!
As stated here before, I am an intuitive eater, which means I listen to my body and feeds it what asked. Some morning I wake up not hungry at all and I just drink a cup of coffee with a tsp of organic coconut oil (gre3n is my choice), some other mornings I get up craving something sweet and so I head to the kitchen and make a smoothie, a smoothie bowl, yogurt with fresh fruit.
But there are also mornings when all I want is savory, filling, nutrient dense food! Like the other day when the minute I opened my eyes I knew I wanted salmon and eggs. Yes, I am random this way!
So that’s how this breakfast was made. It’s simple, nutritious and takes literally 10 min.
It makes also a perfect idea for lunch or dinner, paired with a side of salad for example!
Ingredients (serves 1):
- 100 g wild salmon fillet
- 1 whole egg
- 2 egg whites
- salt and ground pepper
- 1 tbsp goat milk or other milk of choice
- 1 tsp extra virgin olive oil
- 1/4 avocado, sliced
In a large bowl beat up eggs, salt, pepper and milk
Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs. Cook, stirring, until eggs are just set.
Serve with a side of sliced avocado and toast or (in my case) flax-seed crackers!