YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Dill Scrambled Eggs
Gently scrambled eggs folded with ribbons of smoked salmon and fresh dill over a bed of wilted spinach for a bright, savory breakfast.
INGREDIENTS
4 large eggs
4 oz smoked salmon
0.25 cup plain Greek yogurt
0.5 tsp ghee
1 cup baby spinach
1 tbsp fresh dill
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, plain Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Heat the ghee in a non-stick skillet over medium-low heat and add the baby spinach, sautéing until just wilted.
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the curds from the edges toward the center.
When the eggs are nearly set but still moist, gently fold in the smoked salmon ribbons and fresh dill.
Remove from heat immediately and serve while the eggs are creamy and the salmon is just warmed through.