Scrambled Eggs with Spinach and Smoked Salmon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Smoked Salmon

Enjoy a delightful breakfast featuring creamy scrambled eggs paired with the savory richness of smoked salmon and the fresh, slightly earthy notes of spinach. Enhanced with a touch of olive oil and served with a slice of gluten-free, low FODMAP bread, this dish offers a balanced start to your day, appealing in both flavor and texture.

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NUTRITION

230kcal
Protein
16.4g
Fat
12.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces smoked salmon

1 cup fresh spinach

1 teaspoon olive oil

1 slice gluten-free bread (low FODMAP)

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until combined. Season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Sauté the fresh spinach for 1-2 minutes until slightly wilted.

  • 4

    Pour in the eggs and gently stir, allowing them to scramble smoothly.

  • 5

    Once the eggs begin to set but are still soft, gently fold in the sliced smoked salmon.

  • 6

    Continue cooking until the eggs are fully set but remain moist and creamy.

  • 7

    Toast the gluten-free bread slice separately until crisp.

  • 8

    Serve the scrambled eggs alongside the toasted bread and enjoy your balanced, flavorful breakfast.

Scrambled Eggs with Spinach and Smoked Salmon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Spinach and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Smoked Salmon

Enjoy a delightful breakfast featuring creamy scrambled eggs paired with the savory richness of smoked salmon and the fresh, slightly earthy notes of spinach. Enhanced with a touch of olive oil and served with a slice of gluten-free, low FODMAP bread, this dish offers a balanced start to your day, appealing in both flavor and texture.

NUTRITION

230kcal
Protein
16.4g
Fat
12.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces smoked salmon

1 cup fresh spinach

1 teaspoon olive oil

1 slice gluten-free bread (low FODMAP)

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until combined. Season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Sauté the fresh spinach for 1-2 minutes until slightly wilted.

  • 4

    Pour in the eggs and gently stir, allowing them to scramble smoothly.

  • 5

    Once the eggs begin to set but are still soft, gently fold in the sliced smoked salmon.

  • 6

    Continue cooking until the eggs are fully set but remain moist and creamy.

  • 7

    Toast the gluten-free bread slice separately until crisp.

  • 8

    Serve the scrambled eggs alongside the toasted bread and enjoy your balanced, flavorful breakfast.