YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Dill Omelette
Fluffy eggs whisked with Greek yogurt and folded over silky smoked salmon, fresh dill, and sautéed spinach for a protein-packed, savory breakfast.
INGREDIENTS
3 large eggs
0.5 cup egg whites
3 oz smoked salmon
2 tbsp plain Greek yogurt
1 tsp ghee
1 cup baby spinach
1 tbsp fresh dill
1 tbsp red onion
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and airy.
Heat the ghee in a 10-inch non-stick skillet over medium-low heat until melted and shimmering.
Add the finely diced red onion and baby spinach to the skillet, sautéing for 2 minutes until the spinach is just wilted.
Pour the egg mixture over the vegetables, tilting the pan to ensure the eggs cover the entire surface evenly.
As the eggs begin to set, layer the smoked salmon pieces and fresh chopped dill over one half of the omelette.
Carefully fold the other half of the omelette over the filling and slide it onto a plate to serve immediately.