Salmon Dill Potato Scramble

Salmon Dill Potato Scramble

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  • 3 oz. salmon filet
  • 6 tbsp. liquid egg whites
  • ¼ cup baked red potato, quartered
  • 4 mini sweet peppers (yellow, red, orange) chopped
  • 4 sprigs fresh dill weed, chopped
  • 1 tbsp. fresh cilantro, chopped
  1. Place a small skillet over high heat and, when hot, add the salmon. Cook two minutes and flip over. Cook until salmon is pink all the way through.
  2. Warm another small nonstick skillet over medium heat and add liquid egg whites.
  3. Add the potato, vegetables, and salmon to the eggs. Stir, breaking u p the salmon, until the eggs are cooked through.
  4. Top with dill, cilantro, and, if desired, lemon juice.
  • 394 calories
  • 33 grams protein
  • 29 grams carbs
  • 11 grams fat
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