Salmon & Scrambled Eggs

In a large bowl, whisk together Eggland's Best Classic Eggs (3), Salt (to taste), Ground Black Pepper (to taste), and Milk (1 Tbsp).

Cut Wild Salmon Fillets (3.5 oz) into large cubes, season, and saute in an oiled with Extra-Virgin Olive Oil (1 tsp) nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs. Cook, stirring until eggs are just set.

Serve with a side of sliced Avocado (1/4) and toast or (in my case) flax-seed crackers!