LOX AND CREAM CHEESE SCRAMBLE

Lox and Cream Cheese Scramble image

Start the day with this salmon lox and cream cheese scramble. Skillet breakfast that can be made ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon canola oil
8 eggs or 16 egg whites
1/4 teaspoon dried dill weed
1/4 teaspoon salt
2 medium green onions, chopped (2 tablespoons)
3 oz salmon lox, chopped
2 tablespoons reduced-fat cream cheese (Neufchâtel)
Reduced-fat sour cream, if desired
Capers, if desired

Steps:

Coat 12-inch nonstick skillet with oil; heat over medium heat. In large bowl, beat eggs, dill weed and salt with fork or wire whisk until well blended. Pour egg mixture into skillet. Cook uncovered 4 minutes; as mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring.
Gently stir in onions and lox. Drop cream cheese by teaspoonfuls onto mixture. Cook 4 to 5 minutes, stirring gently, until eggs are thickened but still moist. Garnish with sour cream and capers.

Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 435 mg, Fiber 0 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g