Coming off the 4th of July holiday weekend, my fridge is packed with barbecue leftovers. Trust me, I'm not complaining. Grilled food is one of my favorites, but most people don't think of it as breakfast. This recipe is here to prove that wrong. I've recently started throwing salmon into my omelets and egg scrambles, and it is not only delicious but also adds in some healthy fats over using the standard breakfast meats like bacon or sausage.
Here's what you'll need:
-1 egg, 2 egg whites (3 eggs total)
-3 oz. of grilled salmon
-1/2 grilled zucchini
-6 cherry tomatoes cut in half
-1/8 cup chopped red onion
-2 tbsp. shredded parmesan cheese
-Black pepper to taste
1) Begin by heating up the red onion in a pan. Let it cook for about 2 minutes alone over medium high heat.
2) Add in the grilled salmon and grilled zucchini. Remember these have been previously cooked, so we just want to reheat them. This takes about 2-3 minutes.
3) Throw in the halved tomatoes and mix around the vegetables for about a minute before tossing in your eggs. Continue to mix the eggs and vegetables to create a scramble until the eggs are cooked fully. After about 3 minutes, toss in 1 tbsp. of parmesan cheese and cook for an additional minute.
4) Remove the egg scramble and serve topping with additional tablespoon of shredded parmesan and black pepper taste.
Feel free to change your egg mixture. Use all egg or all egg whites if you'd like. The 1 egg, 2 egg white mixture is just a personal preference based on taste. Also feel free to play around with whatever leftovers you have from your barbecue. There is no wrong ingredient for an omelet or scramble. Let me know what you think!