Recipes from Cooking Light Lighten Up, America! by Allison Fishman Task
L.E.O. refers to the winning combination of lox, eggs, and onions in
this savory scramble. It's a New York diner favorite that's easy to prepare at
home. In my lighter version, I simply
substitute egg whites for some of the whole eggs and reduced-fat cream cheese
for the full-fat variety.
- Yield: Serves 4 (serving size: 3/4
cup scramble and 1 toast slice)
- Total:11 Minutes
large egg whites
teaspoon canola oil
cup sliced green onions
ounces smoked salmon, cut into 1/2-inch pieces
ounces reduced-fat cream cheese (about 1/4 cup), cut into 12 pieces
teaspoon freshly ground black pepper
(1.1-ounce) slices pumpernickel bread, toasted
1. Place eggs and egg whites in a bowl; stir with a whisk until blended.
2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan;
swirl to coat. Add green onions to pan; sauté 2 minutes or until tender. Add
egg mixture to pan. Cook without stirring until mixture sets on bottom. Draw a
spatula across bottom of pan to form curds. Add salmon and cream cheese.
Continue drawing spatula across bottom of pan until egg mixture is slightly
thick but still moist; do not stir constantly. Remove from pan immediately.
Sprinkle egg mixture with pepper. Serve with pumpernickel toast.