YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Dill Scramble
Fluffy eggs and egg whites scrambled with silky smoked salmon and fresh dill for a savory, protein-packed start to your morning.
INGREDIENTS
3 large eggs
0.5 cup egg whites
3 oz smoked salmon
1 tsp extra virgin olive oil
0.25 cup red onion
1 tbsp fresh dill
2 tbsp nonfat plain Greek yogurt
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Finely dice the red onion and roughly chop the fresh dill and smoked salmon into bite-sized pieces.
In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the diced red onion to the skillet and sauté for 2 to 3 minutes until it becomes translucent and soft.
Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, large curds.
When the eggs are nearly set but still appear slightly moist, fold in the chopped smoked salmon and fresh dill.
Continue to cook for an additional 30 to 60 seconds until the salmon is warmed through and the eggs reach your desired consistency.
Remove from the heat immediately and serve on a warm plate.