Egg White Veggie Scramble with Smoked Salmon and Spinach

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

Egg White Veggie Scramble with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Smoked Salmon and Spinach

A vibrant and light breakfast scramble featuring fluffy egg whites, delicately smoked salmon, and a medley of fresh vegetables combined with quinoa for a wholesome boost. Finished with a hint of olive oil and creamy avocado, this dish delivers a satisfying blend of flavors and textures perfect for a clean start to your day.

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NUTRITION

401kcal
Protein
38g
Fat
14.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (231g)

1.4 oz smoked salmon (40g)

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup diced yellow onion (40g)

1/2 cup cooked quinoa (93g)

1 tsp olive oil (4.5g)

1/4 avocado (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Dice the red bell pepper and yellow onion. Sauté them in the skillet for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and let them set slightly around the edges, gently stirring to create soft curds.

  • 5

    Fold in the small pieces of smoked salmon, being careful not to overcook it.

  • 6

    Mix in the pre-cooked quinoa, warming it through with the scramble, and season lightly with salt and pepper if desired.

  • 7

    Transfer the scramble to a plate and top with avocado slices or small chunks.

  • 8

    Serve immediately for a flavorful, nutrient-packed breakfast.

Egg White Veggie Scramble with Smoked Salmon and Spinach

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

Egg White Veggie Scramble with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Smoked Salmon and Spinach

A vibrant and light breakfast scramble featuring fluffy egg whites, delicately smoked salmon, and a medley of fresh vegetables combined with quinoa for a wholesome boost. Finished with a hint of olive oil and creamy avocado, this dish delivers a satisfying blend of flavors and textures perfect for a clean start to your day.

NUTRITION

401kcal
Protein
38g
Fat
14.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (231g)

1.4 oz smoked salmon (40g)

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup diced yellow onion (40g)

1/2 cup cooked quinoa (93g)

1 tsp olive oil (4.5g)

1/4 avocado (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Dice the red bell pepper and yellow onion. Sauté them in the skillet for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and let them set slightly around the edges, gently stirring to create soft curds.

  • 5

    Fold in the small pieces of smoked salmon, being careful not to overcook it.

  • 6

    Mix in the pre-cooked quinoa, warming it through with the scramble, and season lightly with salt and pepper if desired.

  • 7

    Transfer the scramble to a plate and top with avocado slices or small chunks.

  • 8

    Serve immediately for a flavorful, nutrient-packed breakfast.