If you like a quick breakfast of scrambled eggs, you’ll love this with browned slivers of Brussels sprouts and hearty smoked salmon. Combined with whole grain toast, it makes a complete meal and you’re ready to go!
Scrambled eggs with smoked salmon and Brussels sprouts
Ingredients
- 8 egg whites
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp olive oil
- 1 pound Brussels sprouts, thinly sliced
- 4 ounces smoked salmon, coarsely chopped
- 1 cup grape tomatoes, halved
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup salsa
- 4 slices whole wheat bread, toasted
Directions
In a small bowl, whisk together egg whites, salt and pepper and set aside.
Place a large nonstick skillet over medium-high heat for a few seconds, then add the oil. Add the Brussels sprouts and cook, stirring occasionally, until browned and soft, about 4 minutes. Add the egg whites and smoked salmon, reduce the heat to medium-low and stir to combine.
Cook until eggs form curds, then add tomatoes and parsley and stir until eggs are cooked and tomatoes are warm. Serve immediately with salsa and toasted bread.
Servings: 4 | Serving size: 1 1/4 cups scrambled eggs + 2 tablespoons salsa + 1 piece of toast
Nutritional values
Nutritional bonus: Vitamin D: 49%; Calcium: 7%; Iron: 12%; Potassium: 724 mg; Vitamin A: 25%; Vitamin C: 139%
Originally published October 20, 2018; Updated February 2026
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