Scrambled Eggs with Salmon and Pesto recipe
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Ingredients
- 1 tablespoon butter, or more as needed 1 onion, chopped 1 tablespoon rice vinegar, or more to taste 12 eggs 2 tablespoons milk, or to taste 2 tablespoons pesto 1 pinch salt and freshly ground black pepper to taste 2 cups cooked salmon, chopped 1 ½ cups freshly grated Parmesan cheese, or to taste
Nutrition Info
- 333.5 caloriescarbohydrate: 5.6 gcholesterol: 371 mgfat: 21.4 gfiber: 0.8 gprotein: 29.4 gsaturatedFat: 8.6 gservingSize: -sodium: 529.3 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Scrambled Eggs with Salmon and Pesto
Directions
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Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add rice vinegar.
Beat eggs in a large bowl and mix in milk and pesto. Season with salt and pepper. Pour into skillet, cook and stir for 3 to 5 minutes. Add salmon and keep stirring until eggs start to set on the edges of the skillet, 5 to 8 minutes. Sprinkle with Parmesan cheese, cook and stir until eggs are scrambled to your desired consistency.