Smoked Salmon Scramble Bowl
A breakfast bowl combining scrambled eggs, smoked salmon, and roasted vegetables with swappable protein and produce components. Served warm in a single bowl, ready to eat.
Ingredients
Method
Dice the red onion and zucchini into bite-sized pieces. Chop the fresh dill.
Heat 1 tbsp butter in a skillet over medium-high heat. Add diced zucchini and red onion; sauté 6–8 minutes until softened and lightly browned. Transfer to a bowl and set aside.
In the same skillet, melt the remaining 0.5 tbsp butter over medium heat. Whisk the 3 eggs in a separate bowl with salt and pepper, then pour into the skillet. Stir gently with a spatula until softly scrambled, about 3–4 minutes. Fold in the cream cheese if using, then remove from heat.
Transfer the scrambled eggs to a serving bowl. Arrange the roasted vegetables and smoked salmon on top.
Drizzle with lemon juice and sprinkle with fresh dill, capers, and a pinch of black pepper. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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