Egg White Veggie Scramble with Smoked Salmon

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Smoked Salmon

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with a medley of fresh vegetables and a hint of rich smoked salmon. This dish blends the brightness of red bell pepper and cherry tomatoes with the delicate flavor of smoked salmon, all gently sautéed in extra virgin olive oil to bring out the vibrant flavors.

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NUTRITION

346kcal
Protein
26.5g
Fat
21.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~165g)

1 ounce smoked salmon (~28g)

1 cup raw spinach (~30g)

1/2 medium red bell pepper (~45g)

1/2 cup cherry tomatoes (~75g)

1 small red onion (~25g)

1.5 tbsp extra virgin olive oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Dice the red bell pepper, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the spinach.

  • 3

    Sauté the red bell pepper and onion in the hot olive oil for 2-3 minutes until they begin to soften.

  • 4

    Add the cherry tomatoes and spinach, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the 5 egg whites and gently stir, allowing them to scramble and combine with the vegetables.

  • 6

    Once the eggs are just set, gently fold in the smoked salmon, being careful not to break it up too much.

  • 7

    Cook for an additional 1 minute, then remove from heat and serve immediately.

Egg White Veggie Scramble with Smoked Salmon

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Smoked Salmon

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with a medley of fresh vegetables and a hint of rich smoked salmon. This dish blends the brightness of red bell pepper and cherry tomatoes with the delicate flavor of smoked salmon, all gently sautéed in extra virgin olive oil to bring out the vibrant flavors.

NUTRITION

346kcal
Protein
26.5g
Fat
21.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~165g)

1 ounce smoked salmon (~28g)

1 cup raw spinach (~30g)

1/2 medium red bell pepper (~45g)

1/2 cup cherry tomatoes (~75g)

1 small red onion (~25g)

1.5 tbsp extra virgin olive oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Dice the red bell pepper, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the spinach.

  • 3

    Sauté the red bell pepper and onion in the hot olive oil for 2-3 minutes until they begin to soften.

  • 4

    Add the cherry tomatoes and spinach, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the 5 egg whites and gently stir, allowing them to scramble and combine with the vegetables.

  • 6

    Once the eggs are just set, gently fold in the smoked salmon, being careful not to break it up too much.

  • 7

    Cook for an additional 1 minute, then remove from heat and serve immediately.