- 10 large eggs
- 1/2 cup half and half
- 5 ounces smoked salmon, cut into bite-size pieces
- 2 tomatoes, finely chopped
- 1 jalapeno pepper, seeded and chopped
Prep: 10 mins | Cook: 15 mins
- In a mixing bowl, beat eggs with cream. Pour into a non-stick skillet, turn the heat to medium-low, and cook, stirring, until almost set.
- Fold in the salmon, tomatoes, and chili pepper. Continue cooking eggs until set completely.