Smoked Salmon Scramble with Potatoes and Creamy Dill Sauce
1
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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Ingredients
Uncooked red potato
1 pound(s), cut into 3/4-inch wedges
Table salt
1 tsp
Plain fat free yogurt
¾ cup(s)
Dill
1 Tbsp, chopped
Black pepper
⅛ tsp
Egg
2 large egg(s)
Egg whites
4 item(s)
Horseradish
1 Tbsp, drained
Olive oil
3 tsp
Cherry tomatoes
1 cup(s), halved
Vidalia onion
1 medium, chopped
Smoked salmon, lox
2 oz, cut into ½-inch pieces
Instructions
1
Combine potatoes and enough cold water to cover by 1 inch in medium saucepan. Add 1/2 teaspoon of salt and bring to a boil. Reduce heat; partially cover and simmer until potatoes are fork-tender, about 8 minutes. Drain and keep warm.
2
Meanwhile, stir together yogurt, dill, and pepper in small bowl. Transfer 2 tablespoons of yogurt mixture to medium bowl. Add eggs, egg whites, and 1/4 teaspoon of salt to medium bowl and whisk mixture until smooth. To make sauce, stir horseradish and 1/4 teaspoon salt into yogurt mixture in small bowl.
3
Heat 1 teaspoon of oil in medium nonstick skillet over medium heat. Add tomatoes and cook, stirring frequently, until just softened, 2–3 minutes. Cover and keep warm.
4
Heat remaining 2 teaspoons oil in large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Add salmon and cook, turning gently with tongs, until it begins to turn white, 2–3 minutes. Add egg mixture and cook, stirring frequently, just until set, 2–3 minutes. Drizzle sauce evenly over potatoes and top with tomatoes. Serve egg mixture with potatoes.
5
Serving size: ½ cup egg mixture, ¾ cup potatoes, 2 tablespoons sauce, and 2 tablespoons tomatoes
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