Salmon Scrambled Eggs
 

https://www.bettycrocker.com/recipe...c0-021152e95d21

According to the recipe it's 3g carb per serving. I subbed cream for the milk (had I thought of it I would have used sour cream) & my count was 2.9g. Pretty low for a lovely & filling dish! We had a small salad with it & it was just enough.

The only other changes I made was doubling the dill (I'm fond of dill) and using sharp Cheddar instead of Swiss or Jarlsberg as that is all I have on hand. I had tried making this about 6 months ago but used pink salmon instead of red & regular onions instead of green. Not very good. So keep the red salmon & green onions - they are essential! Not to mention - tasty. :yum:

Oh - another note - I had a larger can of salmon so drained it & divvied it up. It came out to 5 ounces of salmon for the recipe. And don't bother removing the skin & bones - that's a hassle & makes no difference. Even my fish-bone hating husband didn't notice the bones. ;)

That looks really good!
Yummy!

I'll post the picture from the link

OMG!!

Break fast -- lunch ---- OR dinner!!!

The bones are a great source of minerals for our bones-- nice your DH liked the dish as you served it-- with bones. lol

This was our lunch. One of the benefits of being retired (or unemployed, depending on how you look at it) is we aren't tied to an employer's schedule. We both like fixing our own breakfasts (he gets up earlier than I do) & "supper" is more of a snack than a meal. So a good-sized lunch around 1ish works out well for us.

I like to cook, but cooking 3 full meals for 2 people is a bit much. :)

Started making salmon quiche.

quiche recipe - this recipe makes two 9" pie pan quiches. I usually make one (half recipe) at a time. Instead of the half and half, I substitute 3/4 cup heavy whipping cream, and also add around 3/4 cup mayonnaise (primal kitchen avocado oil mayo) for more of a Lorraine quiche.

Substitute 1/2 can bumble bee canned wild caught salmon for bacon.

^ good ingredients - salmon and salt. Had a quarter pie for breakfast this morning.

I made this last night, and found it nice, considering I'm not a big salmon fan and I have to force myself to find ways to enjoy it. I used pink salmon from frozen and just fried it in the pan first, set it aside and flaked it. Like Bonnie, I was also pretty generous with the dill. I only had white onions, but I've got onion bottoms growing in my window now so I'll try this again when they're big enough for me to cut.