Smoked Salmon Veggie Scramble with Potatoes

by Keane Morse-15 July 2026Easy

Smoked Salmon Veggie Scramble with Potatoes

Servings1

A high-protein, seed-oil-free breakfast scramble with smoked salmon, eggs, baby potatoes, and mixed veggies for a balanced, potassium-rich start to the day.

Method

0
Wash the baby potatoes and cut them into 1 cm cubes. Finely chop the red onion and red bell pepper, halve the cherry tomatoes, roughly chop the spinach, and finely slice the chives.
1
Heat 1 tsp olive oil in a non-stick pan over medium heat. Add the cubed potatoes and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until golden and tender. If they brown too quickly, reduce the heat and cover for a few minutes.
2
Add the chopped red onion and red bell pepper to the pan with the potatoes. Cook for 3–4 minutes until softened.
3
While the vegetables cook, whisk the eggs, egg whites, milk, a pinch of salt, and black pepper in a bowl until well combined.
4
Push the potato–veggie mixture to one side of the pan. Add the remaining 1 tsp olive oil to the empty side, then pour in the egg mixture.
5
Let the eggs sit for 15–20 seconds, then gently scramble, gradually folding in the potatoes and vegetables. Cook for 2–3 minutes until the eggs are just set but still moist.
6
Tear or cut the smoked salmon into bite-size pieces. Turn off the heat, then gently fold the smoked salmon, cherry tomatoes, and spinach into the scramble so the spinach just wilts and the salmon warms through without overcooking.
7
Taste and adjust seasoning with additional salt and black pepper if needed. Sprinkle with fresh chives and serve immediately.