YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Smoked Salmon and Roasted Tomatoes
Soft-scrambled eggs folded with ribbons of smoked salmon and blistered cherry tomatoes, finished with a sprinkle of fresh, fragrant dill.
INGREDIENTS
3 Large Eggs
2 ounces Smoked Salmon
1 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 cup Baby Spinach
1 tablespoon Fresh Dill
PREPARATION
Preheat a small non-stick skillet over medium-high heat and add one teaspoon of olive oil.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, shaking the pan occasionally, until the skins are blistered and the tomatoes begin to burst.
Remove the roasted tomatoes from the pan and set them aside.
Lower the heat to medium and add the remaining teaspoon of olive oil and the baby spinach, sautéing until just wilted.
In a small bowl, whisk the eggs together with a pinch of salt and pepper.
Pour the eggs into the skillet with the spinach, stirring gently with a spatula to create soft, creamy curds.
When the eggs are nearly set, gently fold in the smoked salmon ribbons and the roasted tomatoes.
Remove from heat immediately to prevent the salmon from overcooking.
Garnish with fresh dill and serve warm.