Note: Smoked salmon usually comes in a large, flat package, and the pieces are pre-cut.
We’ll need them cut even smaller for this recipe.
2
In a nonstick skillet over medium heat, sauté the asparagus and onions with the olive oil
until soft.
3
In a separate bowl, use a fork or whisk to whip the egg and egg whites for 20
seconds.
3
In a separate bowl, use a fork or whisk to whip the egg and egg whites for 20
seconds.
5
When vegetables have almost reached the desired tenderness, reduce the heat to
low and pour in the eggs.
6
Immediately follow by adding the salmon and basil. Cover the
skillet with a lid and continue to cook on low for another 10 minutes. The eggs are done
cooking once all the liquid has dried on the top. To help the process, lift one side of the
skillet and tip so that any remaining liquid will run underneath the eggs and cook
