NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

3 large eggs

0.5 tbsp Boursin Garlic & Fine Herbs cheese

1 tsp ghee

1 cup baby spinach

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Season the salmon fillet with half of the sea salt and black pepper.

• 2

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

• 3

  Place the salmon in the skillet and sear for 3-4 minutes per side until cooked through and easily flaked with a fork.

• 4

  Remove the salmon from the pan, flake it into bite-sized pieces, and set aside.

• 5

  Wipe the skillet clean, return to medium-low heat, and add the remaining ghee.

• 6

  Add the baby spinach to the pan and sauté for 1 minute until just wilted.

• 7

  In a small bowl, whisk the eggs with the remaining salt and pepper, then pour them into the skillet with the spinach.

• 8

  Cook the eggs low and slow, stirring gently with a spatula until soft curds begin to form.

• 9

  Gently fold in the flaked salmon and dollops of the Boursin cheese until the cheese is slightly melted and the eggs are set.

• 10

  Garnish with freshly chopped chives and serve immediately.