Scrambled eggs, smoked salmon & broccoli

Recipe Image

Total Time:    10 minutes

Nutritional per serving
Calories: 250 kcal
Fat: 13 g
Protein: 33 g
Carbohydrates: 17 g

This is largely the same as one of our earlier scrambled eggs recipes however, the bread has been replaced with broccoli. When trying to get to a really low body fat percentage, it may be advantageous to cut out bread altogether as it can leave you looking slightly bloated.

This meal may be ideal for someone getting down to the business end of a weight loss programme as it still delivers a good balance of protein and carbs. If you don’t fancy the idea of eating broccoli for breakfast, give it a try just once as you may be surprised how amazing it is and how good it makes you feel at the start of your day.


  • 1 large sized egg, 2 egg whites
  • 25ml skimmed milk
  • Handful baby leaf spinach, chopped
  • 50g smoked salmon, diced
  • Freshly ground black pepper
  • 200g fresh broccoli


  1. Start off by steaming the broccoli in a steamer pot which should take 5-10 minutes so you can prepare the scrambled eggs in parallel.
  2. Add the egg, the egg whites and the skimmed milk to a small bowl and whisk until mixed consistently.
  3. Gently heat a non-stick saucepan for 1-2 minutes, add the egg mix and stir constantly with a wooden spatula, raising the heat slightly.
  4. Keep stirring, ensuring that the egg doesn’t stick to the pan, until the eggs are starting to cook and are no longer runny.
  5. Add the smoked salmon to the pan, mix thoroughly then add the spinach, stirring until mixed
  6. Cook the eggs to your preference taking them off the heat while waiting for the broccoli to cook.
  7. Once everything is cooked, add to a plate and season with black pepper.

Tips & Alternatives

The broccoli is cooked once the stems soften; if the florets start to disintegrate it’s over done. If you’re not a fan of smoked salmon you could use lean ham or even turkey as an alternative.

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