NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

3 oz smoked salmon

1 tsp ghee

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 2

  Roughly chop the smoked salmon into bite-sized pieces and finely mince the fresh chives and dill.

• 3

  Heat the ghee in a non-stick skillet over medium-low heat.

• 4

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted.

• 5

  Pour the egg mixture into the skillet. Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

• 6

  When the eggs are nearly set but still look moist, fold in the smoked salmon, chives, and dill.

• 7

  Remove from heat immediately to prevent overcooking, allowing the residual heat to finish the eggs for a creamy texture.

• 8

  Garnish with a few extra sprigs of fresh dill and serve warm.