YOUR SOLIN GENERATED RECIPE
Creamy Smoked Salmon Scramble
Scrambled eggs whisked with Greek yogurt and folded with silky smoked salmon, served over a bed of lightly sautéed baby spinach.
INGREDIENTS
4 large eggs
3 oz smoked salmon
2 tbsp plain greek yogurt
1 tsp ghee
1 cup baby spinach
1 tbsp fresh chives
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Whisk the eggs, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth and combined.
Melt the ghee in a high-quality non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Add the baby spinach to the skillet and sauté for about 1 minute until just wilted, then spread it evenly across the pan.
Pour the egg mixture over the spinach and let it sit undisturbed for 30 seconds to allow the bottom to set.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy curds.
When the eggs are nearly set but still slightly moist, gently fold in the smoked salmon pieces.
Remove the skillet from the heat immediately to prevent overcooking the delicate salmon.
Transfer to a plate and garnish with fresh chopped chives before serving warm.