Egg White and Smoked Salmon Scramble with Toasted Keto Bread

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

Egg White and Smoked Salmon Scramble with Toasted Keto Bread

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Toasted Keto Bread

A light yet satisfying breakfast featuring a fluffy egg white scramble paired with delicate smoked salmon, served on a slice of toasted keto bread with a side of roasted sweet potato and a fresh mixed greens salad drizzled with lemon olive oil dressing. Enjoy a balanced blend of flavors that energizes your morning.

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NUTRITION

524kcal
Protein
43.8g
Fat
17.9g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

2 ounces smoked salmon

1 slice keto bread

200g roasted sweet potato

50g mixed greens salad

1 tsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

1 tsp dried dill

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the sweet potato. Peel and dice the sweet potato into small cubes, toss with a tiny bit of olive oil, salt, and pepper, then spread on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potatoes roast, prepare your ingredients for the scramble. In a bowl, whisk together the egg whites with a pinch of salt, pepper, and dried dill.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Pour in the egg white mixture and gently stir, allowing the eggs to set slightly before adding torn pieces of smoked salmon.

  • 4

    Continue to cook gently until the eggs are softly scrambled and the salmon is warmed through, taking care not to overcook.

  • 5

    Toast the keto bread slice until golden brown.

  • 6

    Plate the egg white scramble on the toast, serve alongside the roasted sweet potato, and add a small mixed greens salad drizzled with lemon juice. Adjust seasoning if needed and enjoy your flavorful, balanced breakfast.

Egg White and Smoked Salmon Scramble with Toasted Keto Bread

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

Egg White and Smoked Salmon Scramble with Toasted Keto Bread

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Toasted Keto Bread

A light yet satisfying breakfast featuring a fluffy egg white scramble paired with delicate smoked salmon, served on a slice of toasted keto bread with a side of roasted sweet potato and a fresh mixed greens salad drizzled with lemon olive oil dressing. Enjoy a balanced blend of flavors that energizes your morning.

NUTRITION

524kcal
Protein
43.8g
Fat
17.9g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

2 ounces smoked salmon

1 slice keto bread

200g roasted sweet potato

50g mixed greens salad

1 tsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

1 tsp dried dill

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the sweet potato. Peel and dice the sweet potato into small cubes, toss with a tiny bit of olive oil, salt, and pepper, then spread on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potatoes roast, prepare your ingredients for the scramble. In a bowl, whisk together the egg whites with a pinch of salt, pepper, and dried dill.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Pour in the egg white mixture and gently stir, allowing the eggs to set slightly before adding torn pieces of smoked salmon.

  • 4

    Continue to cook gently until the eggs are softly scrambled and the salmon is warmed through, taking care not to overcook.

  • 5

    Toast the keto bread slice until golden brown.

  • 6

    Plate the egg white scramble on the toast, serve alongside the roasted sweet potato, and add a small mixed greens salad drizzled with lemon juice. Adjust seasoning if needed and enjoy your flavorful, balanced breakfast.