Salmon Scramble


  • 1 tablespoon coconut oil
  • 1 cup packed baby spinach
  • 1 tablespoon chopped leeks
  • 5 asparagus stalks, trimmed and chopped
  • 1 zucchini, diced
  • 4-6 eggs
  • 2 tablespoons goats cheese
  • Smoked salmon.
  • Chives to garnish.


  1. Melt the coconut oil in a pan over medium heat.
  2. Saute the asparagus, spinach, zucchini and leeks until cooked through, about 8 minutes.
  3. Whisk the eggs with the goat cheese then add them to the hot pan with the vegetables. Allow the eggs to sit for 30 seconds before stirring.
  4. Gently move the eggs around the pan with a rubber spatula until they are scrambled and cooked through.
  5. Add the smoked salmon until warm, then serve immediately. Garnish with fresh chives and pepper.