L.E.O. Scramble – a delicious recipe with eggs, egg whites, canola oil, green onions, salmon, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place eggs and egg whites in a bowl; stir with a whisk until blended.
2
Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add green onions to pan; saute 2 minutes or until tender. Add egg mixture to pan. Cook without stirring until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Add salmon and cream cheese. Continue drawing spatula across bottom of pan until egg mixture is slightly thick but still moist; do not stir constantly. Remove from pan immediately. Sprinkle egg mixture with pepper. Serve with pumpernickel toast.
3
Lighten UP
4
Less is More
5
In my lighter version of this New York favorite, I simply substitute egg whites for some of the whole eggs and reduced-fat cream cheese for the full-fat variety.
484
kcal
Calories
35
g
Fat
5
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large eggs, 4 large egg whites, 1 teaspoon canola oil, 1/3 cup sliced green onions, and more.
Yes, L.E.O. Scramble falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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