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Salmon and Scrambled Eggs
The recipe looks gluten-free if you replace the toast with a gluten-free alternative or omit it.
Adapted from Martha Stewart, by Martha Stewart
Ingredients
- 1/2 pound skinless salmon fillets
- 6 beaten eggs
- Heavy cream
- Chopped dill
- Toast (for serving)
Method
- Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.5 min timer
Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Low-FODMAP recipes, Low-histamine recipes, Mediterranean recipes, Balanced recipes, Keto recipes.