L.E.O. Scramble

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 4 large egg whites 
• 6 large eggs 
• 0.3 cup green onions sliced
• 0.3 cup cream cheese cut into 12 pieces reduced-fat
• 4.4 ounce pumpernickel bread toasted
• 4 ounces salmon smoked cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Place eggs and egg whites in a bowl; stir with a whisk until blended.
2. Heat a medium nonstick skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add green onions to pan; saut 2 minutes or until tender.
5. Add egg mixture to pan. Cook without stirring until mixture sets on bottom. Draw a spatula across bottom of pan to form curds.
6. Add salmon and cream cheese. Continue drawing spatula across bottom of pan until egg mixture is slightly thick but still moist; do not stir constantly.
7. Remove from pan immediately.
8. Sprinkle egg mixture with pepper.
9. Serve with pumpernickel toast.
10. Lighten UP
11. Less is More
12. In my lighter version of this New York favorite, I simply substitute egg whites for some of the whole eggs and reduced-fat cream cheese for the full-fat variety.