Fiesta Eggs and Salmon
Elevate your breakfast game with this vibrant and protein-packed Fiesta Eggs and Salmon recipe, a perfect balance of flavorful smoked salmon, creamy scrambled eggs, and a medley of fresh vegetables. Bright cherry tomatoes, red bell pepper, and a touch of jalapeño bring a fiesta of color and taste to your plate, while fresh cilantro and a squeeze of lime add a zesty finish. Gently folded into soft, buttery eggs, the smoky richness of the salmon ties this dish together for a brunch-worthy meal in just 25 minutes. Perfect for a quick, nutritious weekend breakfast or a standout option for a morning gathering, this dish will delight your taste buds and impress your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 eggs
- 150 grams smoked salmon
- 100 grams cherry tomatoes
- 1 red bell pepper
- 1 small red onion
- 1 jalapeño pepper
- 2 tablespoons fresh cilantro
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 lime
Instructions
Crack the eggs into a medium-sized bowl, add the milk, and whisk until the mixture is smooth and well combined. Set aside.
Dice the cherry tomatoes, red bell pepper, and red onion into small pieces. Finely chop the jalapeño (remove seeds for less heat) and cilantro. Set all vegetables aside.
Slice the smoked salmon into bite-sized strips. Reserve for later use.
Heat the olive oil in a medium-sized nonstick skillet over medium heat. Add the diced red onion, red bell pepper, and jalapeño. Sauté for 3-4 minutes until the vegetables soften.
Add the halved cherry tomatoes to the skillet and stir. Cook for an additional 2 minutes until the tomatoes release some of their juices.
Transfer the cooked vegetables to a plate and set aside.
Reduce the heat to low and add the unsalted butter to the same skillet. Pour in the whisked eggs and let them cook slowly, stirring gently with a spatula, until the eggs begin to set but are still creamy.
Once the eggs are almost fully cooked, fold in the sautéed vegetables. Season with salt and black pepper to taste.
Gently add the smoked salmon strips to the skillet, folding them into the eggs and vegetables. Cook for another 1-2 minutes just until the salmon is warmed through.
Remove the skillet from heat and sprinkle with freshly chopped cilantro.
Serve the Fiesta Eggs and Salmon immediately, garnished with a squeeze of fresh lime juice for a zesty finish.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 32.1 mcg | 161% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
