Scrambled Eggs with Salmon and Pesto

I invented this recipe when we had sleepover guests and a lot of leftover salmon from dinner. A wonderful Sunday breakfast for a crowd! I've subsequently also made it with smoked salmon.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 334 Calories

Ingredients

• 12 eggs
• 1 onion, chopped
• 2 tablespoons pesto
• 1 pinch salt and freshly ground black pepper to taste
• 1 tablespoon butter, or more as needed
• 1 tablespoon rice vinegar, or more to taste
• 2 tablespoons milk, or to taste
• 2 cups cooked salmon, chopped
• 1 ½ cups freshly grated Parmesan cheese, or to taste

Recipe Instructions

Step 1

Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add rice vinegar.

Step 2

Beat eggs in a large bowl and mix in milk and pesto. Season with salt and pepper. Pour into skillet; cook and stir for 3 to 5 minutes. Add salmon and keep stirring until eggs start to set on the edges of the skillet, 5 to 8 minutes. Sprinkle with Parmesan cheese; cook and stir until eggs are scrambled to your desired consistency.