1 yellow onion, chopped
1 can of salmon (14 oz), drained
5 eggs, whisked
1/4 cup daiya cheese or 1 slice of rice vegan cheese
1 tsp Italian seasoning, garlic powder and paprika
salt and pepper to taste
Heat about 2-3 Tbsp vegetable oil in a large skillet over medium high heat. Saute the onions until soft but not browned. Add the salmon and cook for about 3-5 minutes. Lower the heat to medium. Pour the eggs over the salmon and onion mixture and let cook until it firms up on the bottom a little bit. Sprinkle the seasonings evenly over the top and start flipping and cooking until eggs are done.
Turn on the broiler and position oven rack to top level. Serve portions of the salmon eggs on oven proof plates and sprinkle with cheese. Put the plates on top rack under the broiler heat for 1-2 minutes (WATCH and don’t do anything else, broiling is QUICK!). Your goal is to melt the cheese a little. Keep the plate under the broiler a little longer if you want the cheese browned.
The broiling step is not necessary. You can add the cheese to the egg mixture in the skillet if you prefer to skip the broiling. I use the broiling method so I can put real cheese on my eggs and the daiya dairy-free cheese on my son’s plate.
Serve with veggies of your choice.
Saute mushrooms with the onions
Use spring or green onions in place of yellow (often a better flavor for eggs)
More ideas: rehydrated or oil-cured Sun dried tomatoes, olives, capers, roasted red peppers, salsa, taco sauce, green chilis, nutritional yeast, chopped parsley, or cilantro. (Always check ingredients on product jars but these I generally use to add flavor to gluten-free and dairy-free entrees.)