YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Smoked Salmon and Asparagus
Scrambled eggs prepared with silky smoked salmon and tender-crisp asparagus for a vibrant, protein-packed start to your morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3 oz smoked salmon
1 cup asparagus spears
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Trim the woody ends off the asparagus and chop the spears into 1-inch pieces.
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium heat until melted and shimmering.
Add the asparagus to the skillet and sauté for 3 to 4 minutes until tender-crisp and bright green.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the asparagus.
Gently stir the eggs with a silicone spatula, lifting and folding the curds as they form to keep them fluffy.
When the eggs are nearly set but still slightly moist, fold in the smoked salmon pieces.
Remove from heat immediately to prevent overcooking the salmon, garnish with fresh chives, and serve.