Makes 4 servings (¾ cup per serving)

Ingredients

• 4 large eggs 
• 1 can salmon (120 g), drained 
• ¼ cup fresh diced tomato
• ¼ cup thinly sliced green onions
• 2 tbsp milk (1%) 
• ¼ tsp salt
• ½ tsp fresh ground pepper 
• 1 tbsp olive oil 
• 2 cups sliced asparagus (1 inch) 
• ¼ cup shredded cheddar or Asiago cheese

Preparation

1. Preheat oven to 425°F. 
2. In a medium bowl, whisk eggs. Add salmon, tomato, green onions, milk, salt and pepper and stir to combine. Set aside.
3. Heat oil in a large oven-safe pan over medium heat.
4. Add asparagus and cook, stirring, just until tender, about 2 – 3 minutes. 
5. Add egg mixture to pan and cook, stirring gently, just until edges begin to set, about 2 minutes.
6. Remove from heat and sprinkle with cheese. Transfer to oven and cook until set, about 5 – 7 minutes. 
7. Serve and enjoy! 

 

Nutritional analysis per serving: 192 calories, 12 g fat, 17 g protein, 5 g carbohydrate (3 g available carbohydrate), 2 g fibre, 292 mg sodium 

My Viva Servings: 2 proteins, 1 vegetable, 1 fat

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