YOUR SOLIN GENERATED RECIPE
Creamy Smoked Salmon Scramble with Asparagus
Soft-scrambled eggs folded with silky smoked salmon and crisp asparagus spears, finished with a dollop of cool Greek yogurt for a velvety texture.
INGREDIENTS
3 large eggs
4 oz smoked salmon
1 cup asparagus
2 tbsp Greek yogurt
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Trim the woody ends off the asparagus and cut the stalks into 1-inch bite-sized pieces.
In a small bowl, whisk the eggs with sea salt and black pepper until the yolks and whites are fully combined.
Heat the olive oil in a non-stick skillet over medium heat and sauté the asparagus for 3-4 minutes until tender-crisp.
Reduce the heat to medium-low and pour in the whisked eggs, stirring gently with a silicone spatula to create soft curds.
When the eggs are nearly set but still slightly moist, fold in the smoked salmon pieces and the Greek yogurt until just warmed through.
Remove the skillet from the heat immediately and garnish with chopped fresh chives before serving.