NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

3 oz smoked salmon

2 tbsp plain Greek yogurt

1 tbsp fresh dill

2 tbsp red onion

1 tsp capers

1 tsp ghee

2 cup baby spinach

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is light and airy.

• 2

  Finely dice the red onion and chop the fresh dill and smoked salmon into bite-sized pieces.

• 3

  Heat a non-stick skillet over medium heat and add the ghee.

• 4

  Sauté the red onion for 2-3 minutes until translucent, then add the baby spinach and cook until just wilted.

• 5

  Remove the spinach and onion from the pan and set aside on a serving plate.

• 6

  Lower the heat to medium-low and pour the egg mixture into the same skillet.

• 7

  Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.

• 8

  When the eggs are nearly set but still slightly moist, fold in the smoked salmon, dill, and capers.

• 9

  Remove from heat immediately to prevent overcooking and serve the scramble over the bed of sautéed spinach.