YOUR SOLIN GENERATED RECIPE
Salty Three-Egg Breakfast Scramble
Scrambled eggs folded with savory smoked salmon and tangy feta cheese, creating a protein-packed breakfast with a satisfyingly salty finish.
INGREDIENTS
3 large eggs
4 oz smoked salmon
1.5 oz feta cheese
1 cup baby spinach
0.5 tbsp ghee
0.13 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Crack the eggs into a small bowl and whisk until the yolks and whites are fully combined and slightly frothy.
Roughly chop the smoked salmon into bite-sized pieces and crumble the feta cheese into small chunks.
Heat the ghee in a non-stick skillet over medium heat until it is completely melted and shimmering.
Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Pour the whisked eggs into the skillet with the spinach, letting them sit undisturbed for 30 seconds.
Gently stir the eggs with a spatula, then fold in the chopped smoked salmon and crumbled feta cheese when the eggs are halfway set.
Continue to cook, stirring occasionally, until the eggs are fully cooked but still moist and tender.
Season with sea salt and black pepper, then garnish with freshly chopped chives before serving immediately.