SCRAMBLED EGGS WITH SALMON AND PESTO

Scrambled Eggs with Salmon and Pesto image

I invented this recipe when we had sleepover guests and a lot of leftover salmon from dinner. A wonderful Sunday breakfast for a crowd! I've subsequently also made it with smoked salmon.

Provided by birgit

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 5.6 g, Cholesterol 371 mg, Fat 21.4 g, Fiber 0.8 g, Protein 29.4 g, SaturatedFat 8.6 g, Sodium 529.3 mg, Sugar 2.7 g