YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Dill Scrambled Eggs
Fluffy eggs whisked with Greek yogurt and folded with silky smoked salmon and aromatic fresh dill, served alongside a bowl of vibrant, juicy mixed berries.
INGREDIENTS
3 large eggs
3 oz smoked salmon
0.25 cup non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh dill
1 cup mixed berries
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, crack the eggs and add the non-fat Greek yogurt, sea salt, and black pepper.
Whisk the egg mixture vigorously until well combined and slightly frothy to ensure a light texture.
Roughly chop the smoked salmon into bite-sized pieces and finely mince the fresh dill.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula.
Continue to cook the eggs using a low and slow method, pushing the curds toward the center until they are mostly set but still moist.
Fold in the chopped smoked salmon and fresh dill, then remove from heat immediately to prevent the salmon from overcooking.
Transfer the scrambled eggs to a plate and serve immediately with a side of fresh mixed berries.