Title: Salmon Scrambled Eggs
Categories: Cheese/eggs, Fish
Yield: 2 Servings
4 Eggs
1 tb Milk
1/4 ts Dried dill weed
1/8 ts Pepper
Dash salt
1 tb Butter or margarine
1/4 c Sliced green onions
1 7 1/4 oz. can red salmon,
-drained, bones and skin
-removed, flaked
1 oz (1/4 cup) shredded Jarlsberg
-or Swiss cheese
In medium bowl, combine eggs, milk, dill, pepper and
salt; beat well. In medium nonstick skillet, melt
butter over medium-low heat. Add onions; cook and
stir 2 to 3 minutes or until crisp-tender. Add egg
mixture; gently stir in salmon. Cook until eggs are
set but still moist, stirring constantly. Sprinkle
with cheese; cover and cook 1 minute or until cheese
is melted. Serves: 2 Typed in MMformat by Cindy
Hartlin Source: Cooking for 2
