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Yummy Salmon Scramble:
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200 grams canned salmon
2 diced sticks of asparagus
1 TB butter
1 diced stalk green onion
1/2 cup shredded old cheddar cheese
6 eggs
2 TB heavy cream
Potassium salt ( i use No Salt brand, table salt is ok too) and Pepper to taste
Dash of Cayenne pepper
Chop onion and asparagus, set aside. Heat frying pan. Shred cheese and set aside. Crack the eggs into a bowl, add the cream, plus some salt and the cayenne. whisk. Put the veggies into hot frying pan with the butter and fry till the asparagus is tender. spread out the veggies and pour the eggs overtop. Sprinkle the cheese over it and the salmon. Evenly mix everything with your spatula and add some more salt and black pepper. Cook till the eggs are done, don't stir too much except to flip the mixture over else it will crumble into bits. When done and dished out onto plates can sprinkle a few drops of lemon over to enhance the salmon, or some paprika. Makes 2 Servings
Nutrition info from FitDay (i modified the standard Fitday values according to what was printed on the packages of ingredients i used):
Calories per serving: 546.49
Fat: 37.15 Grams
Protein: 45.20 Grams
Carbohydrates: 5.43 Grams
I found this makes a great sunday brunch. I ate it at 10:30 am today, went to a strenuous aquaboxing class at noon till 1pm, and now it's 3:30pm and i'm not even remotely hungry yet
On weekends i like to a) sleep in b) have a big breakfast and dinner c) have a snack sometime midday after exercising. On weekdays I'm eating about once every 3 or 4 hours while i'm at work or i get hungry too quickly.
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200 grams canned salmon
2 diced sticks of asparagus
1 TB butter
1 diced stalk green onion
1/2 cup shredded old cheddar cheese
6 eggs
2 TB heavy cream
Potassium salt ( i use No Salt brand, table salt is ok too) and Pepper to taste
Dash of Cayenne pepper
Chop onion and asparagus, set aside. Heat frying pan. Shred cheese and set aside. Crack the eggs into a bowl, add the cream, plus some salt and the cayenne. whisk. Put the veggies into hot frying pan with the butter and fry till the asparagus is tender. spread out the veggies and pour the eggs overtop. Sprinkle the cheese over it and the salmon. Evenly mix everything with your spatula and add some more salt and black pepper. Cook till the eggs are done, don't stir too much except to flip the mixture over else it will crumble into bits. When done and dished out onto plates can sprinkle a few drops of lemon over to enhance the salmon, or some paprika. Makes 2 Servings
Nutrition info from FitDay (i modified the standard Fitday values according to what was printed on the packages of ingredients i used):
Calories per serving: 546.49
Fat: 37.15 Grams
Protein: 45.20 Grams
Carbohydrates: 5.43 Grams
I found this makes a great sunday brunch. I ate it at 10:30 am today, went to a strenuous aquaboxing class at noon till 1pm, and now it's 3:30pm and i'm not even remotely hungry yet
On weekends i like to a) sleep in b) have a big breakfast and dinner c) have a snack sometime midday after exercising. On weekdays I'm eating about once every 3 or 4 hours while i'm at work or i get hungry too quickly.
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