Olive Salmon Scramble

• From: California Olive Board

Ingredients

• 8 eggs

• 1/4 cup whole milk

• 2 tsp Dijon mustard

• 3/4 tsp kosher salt

• 1/4 tsp coarsely ground black pepper

• 2 Tbs olive oil

• 3/4 lb skinless salmon fillet, cut into 1-inch chunks

• 2 oz shallots, peeled and minced

• 1 cup olives, whole, drained

• 2 oz arugula, stems removed

• 2 oz Teleme cheese, cut into 1/4-inch chunks

Teleme cheese (which is similar to Brie) plus sautéed salmon helps transform simple scrambled eggs into an elegant and delicious meal.

Directions

• In a large mixing bowl, whisk together eggs, milk, mustard, 1/2 teaspoon of salt and black pepper. Set aside. Heat 1 tablespoon of oil in a large non-stick sauté pan over medium-high heat. Add salmon, season with remaining salt and cook for 3-5 minutes, turning occasionally until browned and cooked through. Place cooked salmon on a clean plate and set aside. Heat remaining oil in a clean sauté pan over high heat. Add shallots and cook for 1 minute.
• Pour in eggs and cook for 3-5 minutes, stirring occasionally to form curds, until just set. Turn heat to medium-low and fold in olives, Teleme cheese, arugula and salmon. Serve immediately.