YOUR SOLIN GENERATED RECIPE
Creamy Zesty Yogurt Scrambled Eggs
Soft-scrambled eggs whisked with tangy Greek yogurt and folded with silky smoked salmon and fresh dill for a bright, protein-packed start to your day.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
2 oz smoked salmon
1 cup fresh baby spinach
1 tsp extra virgin olive oil
1 tbsp fresh dill
0.5 tsp lemon zest
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk the eggs with the Greek yogurt, sea salt, and black pepper until the mixture is smooth and pale yellow.
Finely chop the fresh dill and zest half a lemon to prepare the aromatics.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and yogurt mixture into the skillet, letting it sit for 30 seconds before gently pushing the curds with a spatula.
When the eggs are nearly set but still slightly wet, fold in the smoked salmon, fresh dill, and lemon zest.
Remove from heat immediately to maintain the creamy texture and serve warm.