YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Asparagus Omelette
Fluffy eggs folded over tender sautéed asparagus and silky low-sodium smoked salmon, finished with a bright dollop of Greek yogurt and fresh dill.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 cup asparagus
3 oz low-sodium smoked salmon
1 tsp ghee
1 tbsp green onions
1 tbsp fresh dill
0.25 tsp black pepper
1 tbsp non-fat Greek yogurt
PREPARATION
Trim the woody ends off the asparagus and slice the spears into 1-inch pieces.
In a small bowl, whisk together the large eggs, egg whites, and black pepper until well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until tender-crisp and bright green.
Pour the egg mixture over the asparagus, tilting the pan to ensure the eggs cover the entire surface evenly.
As the eggs begin to set around the edges, use a spatula to gently lift them, allowing the raw egg to flow underneath.
Once the top is mostly set but still slightly moist, layer the low-sodium smoked salmon and chopped green onions over one half of the omelette.
Carefully fold the omelette in half and cook for another 30 seconds to warm the salmon through.
Slide the omelette onto a plate and garnish with a dollop of Greek yogurt and freshly chopped dill.