Red pepper and smoked salmon scramble
- 8 oz smoked salmon
- 3 ½ tbsp dill
- 1 red bell pepper
- 12 eggs
- ½ tsp garlic powder
- 2 tbsp olive oil
Cut smoked salmon into bite-size pieces. Chop dill. Remove top and seeds from red bell pepper, then dice into 1/2-inch pieces.
In a medium bowl, whisk egg. Add smoked salmon, dill, garlic powder, salt and pepper. (Add red pepper flakes if you prefer a little spice.)
Heat olive oil in a skillet over medium. Add red bell pepper and saute 3 minutes, until slightly softened. Add egg mixture and stir continuously, about 4 minutes, until eggs have cooked through.
Top with extra dill, plus salt and pepper to taste.