YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Dill Scramble
Pan-seared red onions and spinach folded into a fluffy egg scramble with silky smoked salmon and fragrant fresh dill.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3.5 oz smoked salmon
0.5 tbsp ghee
1 cup baby spinach
2 tbsp red onion
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the red onion and chop the fresh dill into small pieces.
In a medium bowl, whisk together the large eggs and liquid egg whites until the mixture is well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat until melted and coating the pan.
Add the red onion to the skillet and sauté for 2-3 minutes until it becomes translucent and softened.
Add the baby spinach to the pan and toss gently with the onions until the leaves are just wilted.
Pour the egg mixture into the skillet, letting it sit for a few seconds before gently folding with a silicone spatula to create soft curds.
Once the eggs are nearly set but still look moist, gently fold in the smoked salmon pieces and the chopped fresh dill.
Season the scramble with sea salt and black pepper, then remove from the heat immediately to ensure the salmon stays tender.