Smoked Salmon Scramble with Hash Browns

Makes 2 servings

• 1tsp canola oil or low-fat vegetable-based cooking spray
• 4 egg whites
• 1 whole egg
• 2 tbsp skim milk
• 1/4 tsp pepper
• 2oz smoked salmon sliced or chopped
• 1tbsp chopped dill

For the hash browns:

• 1 tbsp canola oil
• 4 slices diced bacon
• 1/2 cup chopped onion
• 1/2 cup chopped zucchini
• 1/2 cup chopped cauliflower (four to five florets)
• 2 egg whites, lightly beaten
• Salt and pepper to taste

To make the Smoked Salmon Scramble:

1. In a bowl, whisk together the egg whites, the egg, the milk and the pepper.
2. In a nonstick frying pan, heat the oil (or spray with low-fat vegetable based cooking spray) over a medium-low heat and add the egg mixture.
3. Gently stir the eggs until they begin to set. Add the smoked salmon and continue to cook until the eggs are completely set.
4. Sprinkle with the dill and serve with the Hash Browns.

(Tip: try using diced shrimp, crabmeat or cooked lobster (canned or prepackaged, drained) in this recipe.)

To make the Hash Browns

1. In a large non-stick frying pan, heat the grapeseed oil and cook the bacon and onion until they just start to brown.
2. Add the courgettes and cauliflower; cover the pan and cook over a medium-low heat until the vegetables are tender.
3. Add a bit more oil if required to brown the vegetables and stir occasionally.
4. Once the vegetables have softened, add your eggs and season to taste.
5. Continue cooking over a medium-low heat until the bottom is browned. Flip and brown the other side and divide into 2 servings.