- 1 tablespoon butter
- 1/2 cup chopped green onions
- 8 eggs, lightly beaten
- 1/4 cup milk
- 1/4 teaspoon salt
- 2 ounces cream cheese, cut in half-inch cubes
- 1 (4 ounce) package Archer Farms™ Alderwood smoked wild caught sockeye salmon, broken into bite-size pieces
- Melt butter in 10-inch nonstick skillet over medium low heat. Add green onions; cook until beginning to soften, about 1 minute.
- Whisk eggs with milk and salt until well blended. Pour over onions in skillet. Cook, pushing down on sides and occasionally cutting into center with spatula until partially set, about 5 minutes. Scatter cream cheese and salmon over eggs; press gently into eggs with spatula.
- Cover and cook on low heat 5 minutes. Remove from heat; let stand until eggs are just set, about 5 minutes.