Creamy Smoked Salmon Scramble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Smoked Salmon Scramble

YOUR SOLIN GENERATED RECIPE

Creamy Smoked Salmon Scramble

Silky eggs scrambled with ribbons of smoked salmon and a dollop of Greek yogurt for a velvety finish, topped with fresh dill and salty capers.

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NUTRITION

426kcal
Protein
42.5g
Fat
28.2g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 oz smoked salmon

1 tbsp plain Greek yogurt

1 tsp ghee

1 cup baby spinach

1 tbsp fresh dill

1 tbsp fresh chives

1 tsp capers

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and well-combined.

  • 2

    Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until just wilted, then spread it evenly across the pan.

  • 4

    Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the eggs from the edges toward the center.

  • 5

    Continue cooking the eggs slowly, stirring occasionally to create soft, creamy curds.

  • 6

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

  • 7

    Remove the skillet from the heat immediately to prevent overcooking, garnish with capers, and serve warm.

Creamy Smoked Salmon Scramble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Smoked Salmon Scramble

YOUR SOLIN GENERATED RECIPE

Creamy Smoked Salmon Scramble

Silky eggs scrambled with ribbons of smoked salmon and a dollop of Greek yogurt for a velvety finish, topped with fresh dill and salty capers.

NUTRITION

426kcal
Protein
42.5g
Fat
28.2g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 oz smoked salmon

1 tbsp plain Greek yogurt

1 tsp ghee

1 cup baby spinach

1 tbsp fresh dill

1 tbsp fresh chives

1 tsp capers

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and well-combined.

  • 2

    Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until just wilted, then spread it evenly across the pan.

  • 4

    Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the eggs from the edges toward the center.

  • 5

    Continue cooking the eggs slowly, stirring occasionally to create soft, creamy curds.

  • 6

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

  • 7

    Remove the skillet from the heat immediately to prevent overcooking, garnish with capers, and serve warm.