Ingredients:

2 teaspoons olive oil
1 small red onion, chopped
1½ cups fat-free egg substitute
¹/³ cup fat-free milk
¼ teaspoon black pepper
1 (½-pound) piece smoked salmon, chopped
8 tablespoons reduced-fat sour cream
2 tablespoons snipped fresh dill

Directions:

Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.

Beat egg substitute, milk, and pepper in medium bowl. Add to skillet along with salmon. Cook until eggs begin to set, about 1½ minutes, pushing egg mixture toward center of skillet to form large soft curds, cooking eggs until set, about 3 minutes longer.

Divide eggs evenly among 6 plates. Top each serving with dollop of sour cream and sprinkling of dill.