Salmon Avocado Kale Scramble

Salmon Avocado Kale Scramble


  • 3 eggs
  • 2 tbsp. olive oil
  • ½ cup kale, sliced into thin ribbons
  • Kosher salt and pepper to taste
  • 5 oz. cooked salmon fillet, baked
  • 1 tsp. minced dill
  • 1 avocado, diced
  • 1 tbsp. minced chives
  • ½ cup sunflower sprouts
  1. Scramble the eggs. Whisk together eggs. Preheat omelet pan, add 1 tbsp. olive oil, and gently scramble. Remove from pan and set aside.
  2. Sauté the greens. Add remaining tbsp. olive oil to pan, add kale, and sauté over medium heat until most of the liquid is cooked out, about 5 minutes. Season with kosher salt and freshly ground pepper. Add salmon and dill; heat through.
  3. Assemble the dish. Return scrambled eggs to pan, reduce heat, and stir gently with rubber spatula until mixed. Fold in the avocado and chives; sprinkle with sunflower sprouts.

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