Fri, Feb-08-19, 15:48
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Senior Member
Posts: 2,573
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Plan: Dr. Bernstein
Stats: 188/150/135
BF:
Progress: 72%
Location: NE WA
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Salmon Scrambled Eggs
https://www.bettycrocker.com/recipe...c0-021152e95d21
According to the recipe it's 3g carb per serving. I subbed cream for the milk (had I thought of it I would have used sour cream) & my count was 2.9g. Pretty low for a lovely & filling dish! We had a small salad with it & it was just enough.
The only other changes I made was doubling the dill (I'm fond of dill) and using sharp Cheddar instead of Swiss or Jarlsberg as that is all I have on hand. I had tried making this about 6 months ago but used pink salmon instead of red & regular onions instead of green. Not very good. So keep the red salmon & green onions - they are essential! Not to mention - tasty.
Oh - another note - I had a larger can of salmon so drained it & divvied it up. It came out to 5 ounces of salmon for the recipe. And don't bother removing the skin & bones - that's a hassle & makes no difference. Even my fish-bone hating husband didn't notice the bones.
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