Ingredients
8 eggs3/4 cup milk1/2 teaspoon salt1/8 teaspoon pepper1 can (7-1/2 ounces) pink salmon, drained or 1 cup smoked salmon, flaked and cartilage removed1/2 cup shredded Monterey Jack cheese1/4 cup minced fresh parsley
Preparation
In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes.
