Scrambled Eggs with Salmon and Pesto recipe

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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

Nutrition Info

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
servingSize: -
sodium: 529.3 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add rice vinegar.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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.

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