- Prep Time:
- 5 min
- Cook Time:
- 7 min
- 4 eggs
- 1/8 tsp (0.5 mL) pepper
- 2 tbsp (30 mL) light cream cheese
- 1/2 cup (125 mL) smoked salmon, broken into bite-sized pieces
- 1 tbsp (15 mL) chopped fresh dill
Whisk eggs and pepper. Whisk in cream cheese. Stir in smoked salmon and dill.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide onto plate. Invert back into skillet to cook for about a minute.
Cut into wedges and serve.