With this kale, salmon, and egg power breakfast, you might have your most productive morning ever.(Christina Sachin)
Celebrity fact: Fairbanks, Alaska is the home of the Alaskan salmon bake and the birthplace of Justin Buchholz, a famous mixed martial artist and UFC fighter.
Egg and Salmon Breakfast Scramble
- 1 Tbsp coconut oil
- 1 tsp olive oil
- 2 eggs
- ½ cup kale, chopped
- ½ tsp lemon pepper
- 2 Tbsp canned Alaskan salmon
Crack the eggs into a small bowl and whisk until they blend together into a consistent mixture.
In a medium sized pan, heat olive oil and add the egg mixture. Keep on medium to low heat and stir eggs constantly until they are scrambled and cooked. Once cooked, set the scrambled eggs aside.
On a cutting board, chop the kale into bite sized pieces, excluding the rib.
In a separate medium sized pan, add coconut oil and kale. Fry for 3-4 minutes until the kale is slightly crispy and cooked. Add lemon pepper to the pan to give the kale some additional flavor.
Once the kale is cooked, add the scrambled eggs to the pan and add the canned salmon.
Mix all of the ingredients together and serve on a plate.
Serves 1. Makes one serving (164g). Average calorie per serving: 269 calories, 5g carbohydrates, 18g protein, 20g fat, 347g cholesterol, 273mg sodium, 296mg potassium
About the Author
Christina Saschin is the writer of the food column Readers, Digest for the award winning college newspaper The Orion. She is a student at California State University, Chico studying nutrition and food science. She currently lives in Chico but is originally from Sonoma County. You can see more of Christina’s recipes on CandidCameraCooking.com and find her on Twitter @Stina127.