Eggs, lox, and onions
2 medium, chopped
2 large egg(s)
Fat free skim milk
¼ pound(s), or smoked salmon, chopped
Fat free sour cream
4 tsp, chopped, or chopped scallions, green part only
- Melt the butter in a large nonstick skillet over low heat. Add the onions and cook, stirring, until golden, about 7 minutes. Meanwhile, whisk the eggs, egg whites, and milk in a small bowl until frothy.
- Raise the heat to medium-high. Pour the egg mixture over the softened onions, swirl to cover the pan, and cook, undisturbed, about 15 seconds. Add the lox and cook, stirring frequently, until set, about 30 seconds. Season the eggs with the pepper. Divide evenly among 4 plates. Top each serving with 1 tablespoon sour cream and 1 teaspoon chopped chives. Yields about 2⁄3 cup scrambled egg mixture and 1 tablespoon sour cream per serving.