Salmon Scrambled Eggs

INGREDIENTS:

4 eggs
1 tablespoon milk
1/4 teaspoon dried dill weed (optional)
pepper
salt
1 tablespoon butter or margarine
1/4 cup sliced green onions
1 (7 1/4 oz) can red salmon, drained, bones and skin removed, flaked
1 oz. shredded cheese


PROCEDURE:

Beat eggs in medium bowl. Add milk, dill, pepper, salt. Beat well.

Melt butter in medium nonstick skillet over medium-low heat. Add onions and cook until crisp-tender. Add egg mixture. Gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.

Sprinkle cheese over eggs. Cook 1 minute or until cheese is melted.

Seaweeds Salad With Salted Eggs

Ingredients:

- half kilo of seaweeds
- tomatoes
- onions
- 4 salted eggs, sliced
- half cup of white vinegar
- salt and pepper to taste



Procedure:

- boil water and dip seaweeds to remove the slimy part and the saltiness. I dipped the seaweeds about 10 minutes.
- cut tomatoes, onions.
- put the seaweeds, onions, tomatoes into a salad bowl and toss it with vinegar, salt and pepper.
- lastly, top it up with the sliced salted eggs.