Ingredients
- 2 cups Blueberries - washed and drained
- 1 cup drained
- 1 cups Grapes
- 2 1/2 tbsp Lime Juice
- 16 crumbled
- 30 oz Asparagus spears - frozen (2 packages)
- 1 1/2 cups Egg Beaters-whites
- 1/2 tsp Ground Chipotle Powder - (smoked dried jalapeno)
- 1/2 tsp Ground Turmeric
- 1/2 tsp Dry Mustard
- 1/2 tsp Liquid Smoke Flavoring
- 7 oz Canned Salmon - drained
- 2 1/2 tsp Dr. Sears' Zone Extra Virgin Olive Oil
Nutrition
Calories
335
Carbohydrates
36g
Fat
11g
Fiber
8g
Protein
28g
Instructions
- Toss fruit salad.
- Divide into 4 bowls and garnish with nuts. Set aside.
- Cook asparagus according to package directions.
- Whisk eggs, red pepper, turmeric, mustard, and liquid smoke seasoning.
- Flake salmon and set aside. Heat oil in a 12- to 13-inch skillet over medium heat. Pan must be hot, or the eggs will stick.
- Tilt skillet to completely coat bottom and sides of pan.
- Pour in egg mixture.
- Sprinkle with flaked salmon; reduce heat to medium or medium low.
- As eggs begin to set up, almost immediately push cooked portion aside with pancake turner and allow uncooked portion to run underneath.
- Repeat as eggs start to set.
- Keep moving spatula in a circle and cook until eggs are firm but still glossy and moist, about 5 to 6 minutes.
- Divide among 4 plates and serve immediately with drained vegetables.
- Natural liquid hickory smoke seasoning makes salmon taste smoky without sodium nitrate, sugar, or excess sodium. Look for this tasty seasoning on the condiment aisle of supermarkets.
Zone Products In This Recipe:
