YOUR SOLIN GENERATED RECIPE
Creamy Herb-Loaded Scrambled Eggs
Soft-scrambled eggs whisked with Greek yogurt and fresh herbs, folded with savory smoked salmon and wilted spinach for a silky, protein-packed start to your day.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
2 oz smoked salmon
1 cup baby spinach
1 tbsp fresh chives
1 tbsp fresh dill
1 tsp grass-fed ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk the eggs and Greek yogurt until completely smooth and no streaks remain.
Stir in the chopped fresh dill, chopped chives, sea salt, and black pepper into the egg mixture.
Heat a non-stick skillet over medium-low heat and melt the grass-fed ghee, swirling to coat the bottom of the pan.
Add the baby spinach to the skillet and sauté for about 1 minute until it just begins to wilt.
Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds until the edges start to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
When the eggs are nearly cooked but still slightly moist, fold in the chopped smoked salmon.
Remove the skillet from the heat immediately and serve while the eggs are still tender and silky.