Serving: 2

Prep Time: 10 minutes
Cooking Time: 20 minutes


4 eggs

10 oz smoked salmon, diced

1.5 teaspoons sweet paprika

a drizzle of olive oil

1 medium red onion, peeled and chopped salt and black pepper, to taste

5 fresh basil leaves

1 bunch chopped dill

How to Prepare:

Beat the eggs with an electric hand mixer until there is a creamy consistency and homogenous mass.
In a frying pan or wok, heat the olive oil and fry the chopped red onion for 5-10 minutes until clear and caramelized.
In bowl, mix the eggs with the salt, salmon, pepper, paprika, dill and onion and whisk them well.
Set the Pot on sauté mode.
Add some olive oil and then heat it up and slightly pour the egg mixture. Stir the eggs mixture well. Press Air Crisp mode at 340˚-360˚ Fahrenheit.
Cook for 10 minutes and shake the machine halfway.
Portion the paprika and salmon scrambled eggs into two plates and dollop each plate with the basil leaves. Remember that this dish should be served warm. Serve the paprika and salmon scrambled eggs with the white bread.

Nutrition (Per Serving): Calories: 243; Fat: 32g; Carbohydrates: 59g; Protein: 23g