Ingredients

The following ingredients have 1 Servings
  • 1 tsp ghee (or make your own)
  • 1/2 each red and orange mini sweet bell peppers
  • 1 green onion (chopped)
  • 3 large eggs
  • 2 tbsp water
  • Pinch freshly cracked black pepper
  • Pinch Himalayan salt (go easy on this, the salmond adds a lot of salt)
  • 75 g salmon gravlax (or cold smoked salmon)
  • 1/2 tsp fresh thyme (finely chopped)

Instruction

  • Melt the ghee in a non-stick skillet set over medium-low heat; add the bell peppers and green onions and cook until softened, about 1 minute.
  • Meanwhile, crack the eggs in a mixing bowl, add water, salt and pepper and whisk until slightly frothy.
  • When the bell peppers are cooked to your liking, add the eggs to the pan and mix constantly with a heat resistant rubber spatula, breaking and folding the egg mixture as you go.
  • When the eggs just about done but not quite completely cooked all the way , kill the heat, toss in the salmon and fresh thyme, give them a delicate stir until all the ingredients are well combined and let sit for about 45 seconds, which will allow the eggs to finish cooking, then serve.