Scrambled Eggs with Salmon and Pesto Tasty Recipes

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Scrambled Eggs with Salmon and Pesto

"I invented this recipe when we had sleepover guests and a lot of leftover salmon from dinner. A wonderful Sunday breakfast for a crowd! I've subsequently also made it with smoked salmon."

Ingredients :

• 1 tablespoon butter, or more as needed
• 1 onion, chopped
• 1 tablespoon rice vinegar, or more to taste
• 12 eggs
• 2 tablespoons milk, or to taste
• 2 tablespoons pesto
• 1 pinch salt and freshly ground black pepper to taste
• 2 cups cooked salmon, chopped
• 1 1/2 cups freshly grated Parmesan cheese, or to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

• Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add rice vinegar.
• Beat eggs in a large bowl and mix in milk and pesto. Season with salt and pepper. Pour into skillet; cook and stir for 3 to 5 minutes. Add salmon and keep stirring until eggs start to set on the edges of the skillet, 5 to 8 minutes. Sprinkle with Parmesan cheese; cook and stir until eggs are scrambled to your desired consistency.

Notes :

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