YOUR SOLIN GENERATED RECIPE
Creamy Smoked Salmon Egg Scramble with Spinach
Soft-scrambled eggs folded with ribbons of smoked salmon and fresh spinach, finished with a dollop of tangy goat cheese for a velvety finish.
INGREDIENTS
2 large Eggs
1/4 cup Egg Whites
2 ounces Smoked Salmon, chopped
2 tablespoons Non-fat Greek Yogurt
2 cups Fresh Baby Spinach
2 teaspoons Extra Virgin Olive Oil
0.5 ounce Soft Goat Cheese
PREPARATION
In a small mixing bowl, whisk together the whole eggs, egg whites, and Greek yogurt until the mixture is smooth and well-combined.
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Reduce the heat to medium-low and pour the egg mixture over the spinach.
Using a silicone spatula, gently stir the eggs, pushing them from the outer edges toward the center to create soft, large curds.
When the eggs are about 80% cooked and still appear slightly moist, fold in the chopped smoked salmon and the crumbled goat cheese.
Remove the skillet from the heat immediately to prevent overcooking, allowing the residual heat to finish the eggs.
Transfer to a plate and season with a crack of fresh black pepper if desired.