Smoked Salmon and Egg Scramble with Sautéed Spinach

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

Smoked Salmon and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Egg Scramble with Sautéed Spinach

Start your day with a rich, savory scramble that blends the delicate, smoky flavor of salmon with tender, fluffy eggs and vibrant sautéed spinach. Accompanied by a crisp slice of whole wheat toast and a hint of creamy avocado, this breakfast is both satisfying and balanced, setting you up for a nourishing morning.

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NUTRITION

547kcal
Protein
33.9g
Fat
37.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

2 ounces Smoked Salmon (~56g)

1 cup Fresh Spinach (~30g)

2 tablespoons Olive Oil (~28g total)

1 slice Whole Wheat Bread (~40g)

1 quarter Avocado (~50g)

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PREPARATION

  • 1

    Begin by preparing all ingredients: whisk the eggs in a bowl, slice the smoked salmon into bite-sized strips, and roughly chop the fresh spinach if desired.

  • 2

    Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Once heated, add the spinach and sauté for 1-2 minutes until wilted but still vibrant. Remove the spinach from the skillet and set aside.

  • 3

    In the same skillet, pour in the whisked eggs with the remaining olive oil. Allow them to sit for a moment before gently stirring to create soft curds.

  • 4

    When the eggs are about halfway cooked, gently fold in the smoked salmon, mixing until evenly distributed. Continue cooking until the eggs are just set to your liking.

  • 5

    Return the sautéed spinach to the skillet and lightly incorporate into the scramble, ensuring even warmth throughout.

  • 6

    Toast the whole wheat bread until crisp. Meanwhile, slice or mash the avocado to serve on top or on the side.

  • 7

    Plate the scramble, and serve alongside the toasted bread topped with avocado. Enjoy your nutrient-packed, flavorful breakfast!

Smoked Salmon and Egg Scramble with Sautéed Spinach

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

Smoked Salmon and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Egg Scramble with Sautéed Spinach

Start your day with a rich, savory scramble that blends the delicate, smoky flavor of salmon with tender, fluffy eggs and vibrant sautéed spinach. Accompanied by a crisp slice of whole wheat toast and a hint of creamy avocado, this breakfast is both satisfying and balanced, setting you up for a nourishing morning.

NUTRITION

547kcal
Protein
33.9g
Fat
37.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

2 ounces Smoked Salmon (~56g)

1 cup Fresh Spinach (~30g)

2 tablespoons Olive Oil (~28g total)

1 slice Whole Wheat Bread (~40g)

1 quarter Avocado (~50g)

PREPARATION

  • 1

    Begin by preparing all ingredients: whisk the eggs in a bowl, slice the smoked salmon into bite-sized strips, and roughly chop the fresh spinach if desired.

  • 2

    Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Once heated, add the spinach and sauté for 1-2 minutes until wilted but still vibrant. Remove the spinach from the skillet and set aside.

  • 3

    In the same skillet, pour in the whisked eggs with the remaining olive oil. Allow them to sit for a moment before gently stirring to create soft curds.

  • 4

    When the eggs are about halfway cooked, gently fold in the smoked salmon, mixing until evenly distributed. Continue cooking until the eggs are just set to your liking.

  • 5

    Return the sautéed spinach to the skillet and lightly incorporate into the scramble, ensuring even warmth throughout.

  • 6

    Toast the whole wheat bread until crisp. Meanwhile, slice or mash the avocado to serve on top or on the side.

  • 7

    Plate the scramble, and serve alongside the toasted bread topped with avocado. Enjoy your nutrient-packed, flavorful breakfast!