|Milk||3⁄4 Cup (12 tbs)|
|Canned pink salmon/1 cup smoked salmon, flaked and cartilage removed||7 1⁄2 Ounce, drained (1 Can)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
In a bowl beat eggs, milk, salt and pepper.
Stir in salmon, cheese and parsley.
In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes