YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Smoked Salmon and Spinach
Soft-scrambled eggs whisked with almond milk and folded with ribbons of smoked salmon and wilted spinach, finished with a buttery touch of ghee.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
2.5 ounces Smoked Salmon, chopped
2 teaspoons Ghee
1 cup Fresh Baby Spinach
1/4 medium Avocado, sliced
1 tablespoon Unsweetened Almond Milk
PREPARATION
In a small mixing bowl, whisk together the whole eggs, egg whites, and unsweetened almond milk until the mixture is uniform and slightly frothy.
Heat a medium non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.
Pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently move the eggs from the outer edges toward the center, creating soft curds.
Continue cooking the eggs low and slow until they are mostly set but still appear slightly moist.
Gently fold in the smoked salmon pieces and remove the skillet from the heat immediately to avoid overcooking the fish.
Transfer the scramble to a plate and serve with the fresh avocado slices on the side.