Got leftover salmon? Make this protein-packed dill salmon and eggs scramble that’s made with just a few ingredients and seasonal flavors!
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Yield:2 servings 1x
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
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.