Smoked Salmon and Dill Scrambled Eggs

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

Smoked Salmon and Dill Scrambled Eggs

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 to your morning.

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NUTRITION

476kcal
Protein
51.9g
Fat
27.6g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 oz smoked salmon

2 tbsp plain Greek yogurt

1 tsp ghee

1 tbsp fresh dill

2 tbsp red onion

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until well combined and slightly frothy.

  • 2

    Finely dice the red onion and roughly chop the fresh dill and smoked salmon into bite-sized pieces.

  • 3

    Heat the ghee in a non-stick skillet over medium-low heat. Add the red onion and sauté for 2-3 minutes until translucent.

  • 4

    Add the baby spinach to the skillet and toss until just wilted, then pour the egg mixture into the pan.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds while keeping the heat low to maintain a creamy texture.

  • 6

    When the eggs are nearly set but still moist, fold in the smoked salmon and fresh dill, then remove from heat immediately to prevent overcooking the fish.

Smoked Salmon and Dill Scrambled Eggs

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

Smoked Salmon and Dill Scrambled Eggs

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 to your morning.

NUTRITION

476kcal
Protein
51.9g
Fat
27.6g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 oz smoked salmon

2 tbsp plain Greek yogurt

1 tsp ghee

1 tbsp fresh dill

2 tbsp red onion

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until well combined and slightly frothy.

  • 2

    Finely dice the red onion and roughly chop the fresh dill and smoked salmon into bite-sized pieces.

  • 3

    Heat the ghee in a non-stick skillet over medium-low heat. Add the red onion and sauté for 2-3 minutes until translucent.

  • 4

    Add the baby spinach to the skillet and toss until just wilted, then pour the egg mixture into the pan.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds while keeping the heat low to maintain a creamy texture.

  • 6

    When the eggs are nearly set but still moist, fold in the smoked salmon and fresh dill, then remove from heat immediately to prevent overcooking the fish.