NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

3 oz smoked salmon

1 tsp ghee

2 tbsp red onion

1 tbsp fresh dill

1 tsp capers

1 cup baby spinach

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until well combined.

• 2

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

• 3

  Heat a non-stick skillet over medium-low heat and add the ghee.

• 4

  Add the red onion to the skillet and sauté for 2 minutes until translucent.

• 5

  Add the baby spinach to the pan and cook for 1 minute until just wilted, then push to the side of the pan or remove and set on a plate.

• 6

  Pour the egg mixture into the skillet and let sit for 30 seconds before gently stirring with a spatula to create soft curds.

• 7

  When the eggs are nearly set but still slightly moist, fold in the smoked salmon, fresh dill, and capers.

• 8

  Remove from heat immediately to prevent overcooking and serve the scramble over the wilted spinach.