Scrambled eggs with smoked salmon, spinach and potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Smoked salmon40 g
• Spinach150 g
• Potatoes180 g
• Chives3 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: eggs, fish

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into 1.5 cm cubes; when the water boils, salt it and cook them for 12 minutes, until easily pierced, then drain.
2. Wash the spinach. Heat half the oil in a frying pan over medium heat and sauté it for 2–3 minutes, until wilted; salt it lightly, as the salmon is already salty.
3. Beat the eggs and egg whites with some black pepper. Heat the remaining oil in a non-stick pan over low heat, pour in the eggs and cook for 3–4 minutes, stirring constantly with a spatula, until soft curds form; take them off the heat while still creamy.
4. Serve the eggs with the smoked salmon cut into strips, the spinach and the potatoes, finishing with snipped chives.