Salmon and Eggs Scramble with Dill
Got leftover salmon? Make this protein-packed dill salmon and eggs scramble that's made with just a few ingredients and delicious seasonal flavors!
Servings: 2
Ingredients
For the Scramble
- 4 large eggs
- splash of milk any kind
- 1 tablespoon fresh dill minced
- 1 teaspoon minced garlic
- 2 teaspoons olive oil
- 1 cup leftover shredded salmon ~6 oz.
- 1/8 teaspoon sea salt
- pepper to taste
For the Greek Yogurt Topping
- 1/4 cup full-fat Greek yogurt
- 1/2 tablespoon minced fresh dill
- 1/2 tablespoon minced chives
- pinch of salt
- 1 teaspoon lemon juice
Instructions
- Prep eggs by whisking together 4 large eggs, a splash of milk, dill, salt, and pepper until combined.
- Then, heat a medium size skillet to medium/high heat and add in olive oil and garlic. Pour in the egg mixture and cook for 1-2 minutes, using a spatula to scramble. Once the eggs have started to cook, add in cooked salmon.
- Continue stirring until the eggs have reached desired texture (for about 3ish minutes).
- To make the Greek yogurt topping, mix together all ingredients.
- Serve scramble with Greek yogurt topping.
Nutrition
Calories: 304kcal | Carbohydrates: 8g | Protein: 31g | Fat: 16g | Fiber: 1g | Sugar: 3g