YOUR SOLIN GENERATED RECIPE
Creamy Steelhead Trout Scramble with Sautéed Greens
Soft-scrambled eggs folded with flaked steelhead trout and tender zucchini, served over a bed of wilted spinach with roasted sweet potatoes for a buttery finish.
INGREDIENTS
2.1 oz Steelhead Trout
1 Large Egg
1/4 cup Egg Whites
3/4 cup Sweet Potato, cubed
1 cup Baby Spinach
1/2 cup Zucchini, diced
1 tsp Ghee
PREPARATION
Preheat oven to 400°F and toss sweet potato cubes with a pinch of salt.
Roast sweet potatoes for 15-20 minutes until they are tender and golden.
Heat a non-stick skillet over medium heat with half of the ghee.
Sauté the diced zucchini until slightly softened, about 3 minutes.
Add the spinach to the skillet and cook until just wilted, then remove the vegetables and set aside.
Add the remaining ghee and the steelhead trout to the skillet, cooking until opaque and flaking it into bite-sized pieces with a fork.
Whisk the whole egg and egg whites together, then pour into the skillet with the trout.
Gently fold the eggs and trout together over medium-low heat until the scramble is creamy and just set.
Plate the scramble alongside the sautéed greens and roasted sweet potatoes.