Dilled Salmon Scrambler

Preparation time: 15 minutes
Cooking time: 10 minutes


  • 6 stalks fresh asparagus
  • 8 medium white button mushrooms
  • 2 tablespoons Full Circle Market Organic Butter
  • 4 Full Circle Market Organic Large Eggs
  • 2 tablespoons Full Circle Market Organic 2% Milk
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 ounces smoked salmon, cut into ¼-inch strips
  • 1/3 cup shredded Gruyere cheese
  • 1 teaspoon chopped Full Circle Market Fresh Dill


Remove tough stems from asparagus and slice into 1-inch pieces. Clean and slice mushrooms. Melt 1½ tablespoons butter in medium non-stick skillet; add asparagus and mushrooms and sauté over medium high heat until tender, about 3 to 4 minutes; remove and reserve. Melt remaining butter in skillet. Beat eggs, milk, salt and pepper together; pour into skillet. Cook over medium heat, stirring gently until soft curds form; stir in vegetables, salmon, cheese and dill; continue cooking until cheese is melted and eggs are set.
2 servings.

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