3 eggs, beaten
1- 6 oz salmon fillet
1 large clove garlic, chopped
1/2 Tablespoon olive oil
1 Tablespoon butter
1/2 cup of chive and onion cream cheese, softened
1/4 cup of shredded Monterrey jack cheese
Butter flavor cooking spray
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Heat half of the olive oil in a non stick pan on medium-high heat and add the butter. When the pan is hot and the butter melted, add the salmon fillet. Cook the fillet for 5 minutes on each side until pink in the middle. Set it aside.
Take the cream cheese and add the shredded Monterrey jack cheese. Stir until mixed well. When the salmon is cook, flake it with your fingers and add it to the cream cheese mix. Stir until mixed, but still with lumps of salmon. You want the lump salmon in there so it's not just liquidy. Is liquidy even a word?
Spray a 10 inch sauce pan with butter flavor cooking spray. Put half the egg mix into the pan an swirl it around so the bottom of the pan is coated. After 2-3 minutes, flip your egg over. Spoon half the salmon mix on one half of the egg then slide it onto a plate, folding the other half over it. Top sour cream, salsa or just have it plain. I topped mine with a sauce that was 1 Tablespoon sour cream and a teaspoon of brown mustard. Simple but tasty.
This is an easy recipe for Mother's Day brunch. After all, it is a day to spend with Mom and no one wants to spend it entirely in the kitchen!