Name: Creamy Scrambled Eggs with Smoked Salmon and Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 grams Yukon Gold Potatoes; 1 teaspoon Extra Virgin Olive Oil; 2 Large Eggs; 2 ounces Smoked Salmon; 1 teaspoon Ghee; 1 tablespoon Nonfat Plain Greek Yogurt

Creamy Scrambled Eggs with Smoked Salmon and Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoked Salmon and Roasted Potatoes

Soft-scrambled eggs folded with ribbons of smoked salmon and served with crispy herb-roasted potatoes, finished with a dollop of cool Greek yogurt.

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NUTRITION

Protein

27.3g

Fat

21.5g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Yukon Gold Potatoes

1 teaspoon Extra Virgin Olive Oil

2 Large Eggs

2 ounces Smoked Salmon

1 teaspoon Ghee

1 tablespoon Nonfat Plain Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Dice the potatoes into half-inch cubes and toss them with olive oil, salt, and pepper.
3
Roast the potatoes for 20-25 minutes until they are golden brown and crispy.
4
While potatoes roast, whisk the eggs and Greek yogurt together in a small bowl until smooth.
5
Melt the ghee in a non-stick skillet over medium-low heat.
6
Pour in the egg mixture and cook slowly, stirring gently with a spatula for a creamy texture.
7
Just before the eggs are set, fold in the smoked salmon pieces until warmed through.
8
Plate the creamy eggs alongside the roasted potatoes and garnish with fresh herbs if desired.