YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Smoked Salmon and Sautéed Spinach
Soft-scrambled eggs whisked with Greek yogurt and folded with smoked salmon, served over sautéed spinach with a side of crisp sprouted toast.
INGREDIENTS
3 Large Eggs
2 ounces Smoked Salmon
2 tablespoons Non-fat Greek Yogurt
2 cups Fresh Spinach
1 tablespoon Ghee
1 slice Sprouted Grain Bread
0.5 medium Avocado
PREPARATION
In a small bowl, whisk the eggs and Greek yogurt together until the mixture is completely smooth and uniform.
Heat half of the ghee in a non-stick skillet over medium heat and sauté the spinach until it is just wilted, then remove it from the pan and set aside.
Wipe the skillet clean and add the remaining ghee over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the curds from the edges toward the center.
When the eggs are nearly set but still slightly wet, fold in the smoked salmon pieces and remove from the heat immediately.
Toast the sprouted grain bread until golden and slice the avocado.
Plate the sautéed spinach, top with the creamy scrambled eggs, and serve alongside the toast and avocado.