YOUR SOLIN GENERATED RECIPE
Egg White and Smoked Salmon Scramble with Spinach and Avocado
Start your day with a vibrant and protein-packed breakfast that harmoniously blends the delicate flavors of lightly scrambled egg whites with savory smoked salmon, fresh spinach, juicy cherry tomatoes, and creamy avocado, all paired with a slice of toasted whole grain bread drizzled with extra olive oil. This plate not only satisfies with its tasteful balance but also aligns with kosher preferences for a clean, nourishing meal.
INGREDIENTS
5 large egg whites (approx 155g)
1 ounce smoked salmon (approx 28g)
1 cup fresh spinach (approx 30g)
1/2 medium avocado (approx 100g)
1/2 cup cherry tomatoes, halved (approx 75g)
1 slice whole grain bread (approx 28g)
3 teaspoons extra-virgin olive oil (approx 13.5g)
PREPARATION
Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the fresh spinach and halved cherry tomatoes to the skillet, and sauté for about 1-2 minutes until the spinach begins to wilt.
Pour in the egg whites and allow them to begin setting. Gently stir to scramble as they cook.
When the egg whites are about halfway cooked, carefully fold in the smoked salmon, keeping the pieces intact.
Continue cooking until the eggs are fully set but still soft and moist; remove from heat.
Toast the slice of whole grain bread to your desired crispness and drizzle with the remaining 2 teaspoons of olive oil.
Plate the scramble alongside the toasted bread, and top the scramble with slices or chunks of the creamy avocado.
Serve warm and enjoy this balanced, kosher-friendly breakfast that perfectly blends protein, healthy fats, and complex carbs.