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'Cooking Light's' L.E.O. Scramble Recipe

'Cooking Light's' L.E.O. Scramble Recipe
Posted November 8th, 2013 @ 10:49am

Recipes from Cooking Light Lighten Up, America! by Allison Fishman Task

Click here to purchase Cooking Light Lighten Up, America!

L.E.O. Scramble

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


  • 6
         large eggs
  • 4
         large egg whites
  • 1
         teaspoon canola oil
  • 1/3
         cup sliced green onions
  • 4
         ounces smoked salmon, cut into 1/2-inch pieces
  • 2
         ounces reduced-fat cream cheese (about 1/4 cup), cut into 12 pieces
  • 1/4
         teaspoon freshly ground black pepper
  • 4
         (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.

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