L.E.O. Scramble

• 6 large eggs
• 4 large egg whites
• 1 teaspoon canola oil
• 1/3 cup sliced green onions
• 4 ounces smoked salmon, cut into 1/2-inch pieces
• 2 ounces reduced-fat cream cheese (about 1/4 cup), cut into 12 pieces
• 1/4 teaspoon freshly ground black pepper
• 4 (1.1-ounce) slices pumpernickel bread, toasted

1. Place eggs and egg whites in a bowl; stir with a whisk until blended.
2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add green onions to pan; saute 2 minutes or until tender. Add egg mixture to pan. Cook without stirring until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Add salmon and cream cheese. Continue drawing spatula across bottom of pan until egg mixture is slightly thick but still moist; do not stir constantly. Remove from pan immediately. Sprinkle egg mixture with pepper. Serve with pumpernickel toast.
3. Lighten UP
4. Less is More
5. In my lighter version of this New York favorite, I simply substitute egg whites for some of the whole eggs and reduced-fat cream cheese for the full-fat variety.

eggs, egg whites, canola oil, green onions, salmon, cream cheese, freshly ground black pepper, pumpernickel bread

Taken from www.myrecipes.com/recipe/leo-scramble (may not work)