YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Egg Scramble with Spinach and Sweet Potato
Pan-seared sweet potatoes and fresh spinach tossed with fluffy scrambled eggs and savory smoked salmon, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
2.5 ounces Smoked Salmon
2 Large Eggs
150 grams Sweet Potato
2 cups Fresh Spinach
1 teaspoon Avocado Oil
1 teaspoon Ghee
PREPARATION
Peel the sweet potato and cut it into small, uniform 1/2-inch cubes.
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the sweet potato cubes to the skillet and sauté, stirring occasionally, until they are tender and golden brown, approximately 8 to 10 minutes.
While the potatoes cook, crack the eggs into a small bowl and whisk them until well combined.
Add the ghee to the skillet with the potatoes, then toss in the fresh spinach and cook just until it begins to wilt.
Reduce the heat to medium-low and pour the whisked eggs over the vegetable mixture.
Gently stir the eggs with a spatula until soft curds form and they are nearly set.
Fold in the smoked salmon pieces and remove the skillet from the heat immediately to prevent the salmon from toughening.
Serve warm, optionally garnished with fresh dill or a squeeze of fresh lemon juice for extra brightness.