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

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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.