YOUR SOLIN GENERATED RECIPE
Smoked Salmon Scrambled Eggs with Herbs
Slow-scrambled eggs whisked with creamy Greek yogurt and folded with silky smoked salmon and fresh dill for a bright, savory breakfast.
INGREDIENTS
4 large eggs
3 oz smoked salmon
0.25 cup non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh dill
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
PREPARATION
In a medium bowl, whisk the eggs with the Greek yogurt, sea salt, and black pepper until completely smooth and well-combined.
Finely chop the fresh dill and chives, and cut the smoked salmon into bite-sized ribbons.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs toward the center, creating soft, pillowy folds.
When the eggs are nearly cooked but still slightly wet, gently fold in the smoked salmon and fresh herbs.
Remove from heat immediately to prevent the salmon from overcooking and serve the egg scramble over a bed of fresh baby spinach.