Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Smoked Salmon & Yellow Squash Scramble
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Smoked Salmon & Yellow Squash Scramble

 

Do you like bagels with cream cheese & lox? Me too. Oh I love it actually. Now turn it into a quick scramble with eggs. The salty salmon, creamy cheese accompany the summer squash in this healthy toss it together breakfast.

Ingredients

  • 1 tablespoon butter, unsalted, divided
  • 1 summer squash, small/medium, thinly sliced
  • 2 eggs
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 ounces cream cheese, or goat cheese, if your feeling fancy
  • 2 ounces smoked salmon , torn into pieces
  • 1 green onion, or a small bunch of chives, thinly sliced

Serving Size: 2 People

Share

 

Preparation Instructions

Place a skillet over medium high heat. Place half of the butter in. As soon as it has melted toss in the sliced summer squash. Toss lightly in the pan until the squash is hot, wilted slightly with a bit of golden color, about 3-5 minutes. Add the green onions or chives after the squash is mostly cooked through.

In a small bowl, whisk the eggs with the salt and pepper.

Reduce the heat in the pan to medium-low (about 4 or 5). Add the remaining butter to the squash. As soon as it melts pour the eggs into the pan. Dollop in the cream cheese immediately after. Using a spatula, keep the eggs & cheese moving in the pan, folding them throughout the squash.

Sprinkle the torn salmon pieces in at the end. Fold them into the eggs.

Sprinkle with more chives or fresh herbs if desired.

Serve immediately.