YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Dill Scrambled Eggs
Fluffy eggs whisked with creamy Greek yogurt and folded with silky smoked salmon and fresh dill for a bright, protein-packed start.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 tbsp plain non-fat Greek yogurt
3 oz smoked salmon
1 tsp ghee
1 tbsp fresh dill
1 tbsp red onion
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and no streaks remain.
Season the egg mixture with sea salt and black pepper.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.
Add the finely diced red onion to the skillet and sauté for 2 minutes until translucent and softened.
Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the curds from the edges toward the center.
Continue cooking low and slow, stirring occasionally, until the eggs are mostly set but still look slightly moist.
Remove the skillet from the heat and gently fold in the flaked smoked salmon and chopped fresh dill.
Toast the sprouted grain bread until golden brown.
Plate the scrambled eggs immediately alongside the toast for a balanced, high-protein breakfast.