Salmon and Green Onion Scrambled Eggs

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Salmon filletpack 400 g ≈ $10.50 50 g
3. 3 Butterpack 180 g ≈ $1.60 8 g
4. 4 Green onionspack 50 g ≈ $1.30 8 g
5. 5 Whole-grain breadpack 350 g ≈ $2.17 40 g
6. 6 Salt 1 g
7. 7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the green⁴ onions and finely chop the green parts into 1 cm pieces; cut the salmon² into 1.5 cm cubes; beat the eggs¹; heat a 20–24 cm skillet over medium heat and melt the butter³.

2. Sauté the salmon² in the butter³ over medium-high heat for about 2 minutes until a light golden crust forms.

3. Pour in the beaten eggs¹ and cook over low heat, stirring with a spatula, for about 2–3 minutes until creamy.

4. Season with salt and pepper to taste, add the green⁴ onions, and continue to stir gently.

5. Continue cooking over low heat until the mixture is creamy and slightly soft inside.

6. Remove from heat and serve immediately with slices of whole⁵-grain bread.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.