NUTRITION

SERVINGS

INGREDIENTS

6 oz canned pink salmon

2 large eggs

2 tbsp non-fat Greek yogurt

1 tsp ghee

1 cup fresh baby spinach

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the canned pink salmon thoroughly and pat it dry with a paper towel to ensure a good sear.

• 2

  In a small mixing bowl, whisk together the eggs, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and aerated.

• 3

  Heat the ghee in a medium non-stick skillet over medium-high heat until melted and shimmering.

• 4

  Add the salmon to the skillet, breaking it into large chunks with a spatula, and sear for 2-3 minutes until the edges are golden and slightly crisp.

• 5

  Lower the heat to medium-low and toss in the fresh baby spinach, stirring for about 30 seconds until it just begins to wilt.

• 6

  Pour the egg mixture into the skillet over the salmon and spinach.

• 7

  Sprinkle the chopped fresh dill over the eggs and use a silicone spatula to gently fold the mixture, moving from the edges toward the center.

• 8

  Continue folding for 1-2 minutes until the eggs are set but still look moist and creamy, then remove from heat immediately.

• 9

  Transfer to a plate and enjoy while hot.