NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

3 oz smoked salmon

0.25 cup plain kefir

1 tsp ghee

1 cup baby spinach

2 tbsp red onion

1 tbsp fresh dill

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the red onion and roughly chop the fresh dill for maximum flavor release.

• 2

  In a medium glass bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 3

  Heat the ghee in a high-quality non-stick skillet over medium-low heat until shimmering.

• 4

  Add the minced red onion and baby spinach to the skillet, sautéing for about 2 minutes until the spinach is just wilted and the onion is translucent.

• 5

  Pour the whisked egg mixture into the skillet and let it sit undisturbed for 30 seconds before gently folding from the edges with a silicone spatula.

• 6

  When the eggs are 80% set, fold in the smoked salmon pieces and lemon zest, ensuring the salmon is warmed through but not overcooked.

• 7

  Remove the skillet from the heat while the eggs still look slightly wet to ensure a creamy, delicate texture.

• 8

  Transfer the scramble to a plate, drizzle with the zesty kefir, and finish with a generous sprinkle of fresh dill.