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Recipe

Dill Salmon and Eggs Scramble

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
Author: Lee Hersh
Yield: 2 servings 1x
Category: Breakfast
Method: Stove Top
Cuisine: American

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

  1. Prep eggs by whisking together 4 large eggs, a splash of milk, dill, salt, and pepper until combined.
  2. 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.
  3. Continue stirring until the eggs have reached desired texture (for about 3ish minutes).
  4. To make the Greek yogurt topping, mix together all ingredients.
  5. Serve scramble with Greek yogurt topping.

Nutrition

  • Serving Size: 1/2
  • Calories: 304
  • Sugar: 3
  • Fat: 16
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 31

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