Name: Mackerel and Dill Scrambled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 can Mackerel in olive oil; 2 large Eggs; 0.5 cup Egg whites; 1 whole Mini cucumber; 1 tbsp Fresh dill; 1 tsp Ghee; 1 tbsp Red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Mackerel and Dill Scrambled Eggs

Fluffy eggs scrambled with savory mackerel and aromatic dill, paired with a crisp sliced cucumber for a bright and satisfying meal.

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NUTRITION

Protein

51.5g

Fat

37.7g

Carbs

6.3g

SERVINGS

1 serving

INGREDIENTS

1 can Mackerel in olive oil

2 large Eggs

0.5 cup Egg whites

1 whole Mini cucumber

1 tbsp Fresh dill

1 tsp Ghee

1 tbsp Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Finely dice the red onion and chop the fresh dill; thinly slice the mini cucumber into rounds and set aside.
2
In a small bowl, whisk together the two large eggs and the egg whites with the sea salt and black pepper until well combined.
3
Drain the olive oil from the mackerel can, then gently flake the fish into bite-sized pieces using a fork.
4
Heat a non-stick skillet over medium heat and melt the ghee.
5
Add the red onion to the skillet and sauté for 2 minutes until translucent.
6
Add the flaked mackerel to the pan, stirring for 1 minute just to warm it through.
7
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula to create soft, fluffy curds.
8
Once the eggs are just set, remove from heat and fold in the fresh dill.
9
Plate the scramble immediately and serve with the crisp cucumber slices on the side.