Breakfast Salmon Scramble

• 4 oz (115 g) smoked salmon, chopped
• 4 large eggs
• 2 tbsp cream cheese
• 1/4 cups red onion, diced
• 2 tbsp capers
• 1 cup (30 g) baby spinach
• 2 tbsp olive oil
• 2 tbsp fresh dill
• Black pepper, lemon juice

Instructions

1. 1

   Heat oil in non-stick pan over medium heat

2. 2

   Sauté red onion until softened, about 2 minutes

3. 3

   Add spinach and cook until wilted

4. 4

   Beat eggs with cream cheese, pour into pan

5. 5

   Gently scramble eggs, fold in salmon, capers, dill, and lemon juice