Smoked Salmon Scramble with Creamy Cottage Cheese and Spinach

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

Smoked Salmon Scramble with Creamy Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Scramble with Creamy Cottage Cheese and Spinach

Enjoy a sophisticated yet hearty breakfast featuring a velvety scramble of egg and egg white, gently folded with delicate smoked salmon, a dollop of creamy cottage cheese, and fresh spinach. Complemented by a crisp slice of whole grain toast, lightly roasted sweet potato, and a slice of ripe avocado drizzled with extra olive oil for extra flavor, this balanced plate delivers a nutrient-rich start to your day.

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NUTRITION

560kcal
Protein
31g
Fat
24.9g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1 Whole Egg (50g)

1 Egg White (33g)

1 ounce Smoked Salmon (28g)

1/3 cup Low-Fat Cottage Cheese (75g)

1 cup Fresh Spinach (30g)

1.5 teaspoons Extra Virgin Olive Oil (7.5g)

1 slice Whole Grain Bread (40g)

150 grams Roasted Sweet Potato

1/4 Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the sweet potato. Cube the sweet potato, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add 1.5 teaspoons of extra virgin olive oil.

  • 3

    In a bowl, whisk together the whole egg and egg white until lightly combined.

  • 4

    Pour the egg mixture into the skillet and cook gently, stirring occasionally.

  • 5

    When the eggs are softly setting, gently fold in the smoked salmon, fresh spinach, and low-fat cottage cheese. Cook for an additional minute until the spinach wilts and the ingredients are heated through.

  • 6

    Toast the whole grain bread until crisp.

  • 7

    Plate the scramble alongside the toasted bread. Add the roasted sweet potato on the side and top your plate with quartered avocado.

  • 8

    Season with a pinch of salt and pepper as desired, and serve immediately.

Smoked Salmon Scramble with Creamy Cottage Cheese and Spinach

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

Smoked Salmon Scramble with Creamy Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Scramble with Creamy Cottage Cheese and Spinach

Enjoy a sophisticated yet hearty breakfast featuring a velvety scramble of egg and egg white, gently folded with delicate smoked salmon, a dollop of creamy cottage cheese, and fresh spinach. Complemented by a crisp slice of whole grain toast, lightly roasted sweet potato, and a slice of ripe avocado drizzled with extra olive oil for extra flavor, this balanced plate delivers a nutrient-rich start to your day.

NUTRITION

560kcal
Protein
31g
Fat
24.9g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1 Whole Egg (50g)

1 Egg White (33g)

1 ounce Smoked Salmon (28g)

1/3 cup Low-Fat Cottage Cheese (75g)

1 cup Fresh Spinach (30g)

1.5 teaspoons Extra Virgin Olive Oil (7.5g)

1 slice Whole Grain Bread (40g)

150 grams Roasted Sweet Potato

1/4 Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the sweet potato. Cube the sweet potato, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add 1.5 teaspoons of extra virgin olive oil.

  • 3

    In a bowl, whisk together the whole egg and egg white until lightly combined.

  • 4

    Pour the egg mixture into the skillet and cook gently, stirring occasionally.

  • 5

    When the eggs are softly setting, gently fold in the smoked salmon, fresh spinach, and low-fat cottage cheese. Cook for an additional minute until the spinach wilts and the ingredients are heated through.

  • 6

    Toast the whole grain bread until crisp.

  • 7

    Plate the scramble alongside the toasted bread. Add the roasted sweet potato on the side and top your plate with quartered avocado.

  • 8

    Season with a pinch of salt and pepper as desired, and serve immediately.