Silky Miso Scrambled Eggs with Sautéed Spinach and Smoked Salmon

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

Silky Miso Scrambled Eggs with Sautéed Spinach and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Silky Miso Scrambled Eggs with Sautéed Spinach and Smoked Salmon

Experience an elegant breakfast fusion that marries Japanese miso and Asian flavors with a touch of Mediterranean flair. Silky scrambles of miso-infused eggs meet delicately sautéed spinach, crowned with a layer of velvety smoked salmon and finished with a drizzle of sesame oil and creamy avocado. Each bite is a harmonious blend of savory, umami, and fresh notes—perfectly balanced for a nutritious morning meal.

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NUTRITION

526kcal
Protein
26.1g
Fat
42.8g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

1 ounce Smoked Salmon (28g)

1 cup Fresh Spinach (30g)

0.5 tablespoon Miso Paste (7g)

2.5 teaspoons Olive Oil (11.25g)

1 teaspoon Sesame Oil (4.5g)

1/2 medium Avocado (68g)

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PREPARATION

  • 1

    Whisk the eggs with the miso paste in a small bowl until fully blended and slightly frothy.

  • 2

    Heat 1.5 teaspoons of olive oil in a nonstick skillet over medium-low heat. Pour in the egg mixture and gently scramble, cooking slowly to achieve a silky texture.

  • 3

    In a separate pan, heat the remaining 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté until just wilted, about 1-2 minutes.

  • 4

    Once the eggs are softly set but still creamy, gently fold in the smoked salmon, allowing its delicate flavor to meld with the eggs.

  • 5

    Plate the creamy miso scrambled eggs with smoked salmon alongside the sautéed spinach. Top with a light drizzle of sesame oil and serve with slices of half avocado for a cool, creamy finish.

Silky Miso Scrambled Eggs with Sautéed Spinach and Smoked Salmon

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

Silky Miso Scrambled Eggs with Sautéed Spinach and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Silky Miso Scrambled Eggs with Sautéed Spinach and Smoked Salmon

Experience an elegant breakfast fusion that marries Japanese miso and Asian flavors with a touch of Mediterranean flair. Silky scrambles of miso-infused eggs meet delicately sautéed spinach, crowned with a layer of velvety smoked salmon and finished with a drizzle of sesame oil and creamy avocado. Each bite is a harmonious blend of savory, umami, and fresh notes—perfectly balanced for a nutritious morning meal.

NUTRITION

526kcal
Protein
26.1g
Fat
42.8g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

1 ounce Smoked Salmon (28g)

1 cup Fresh Spinach (30g)

0.5 tablespoon Miso Paste (7g)

2.5 teaspoons Olive Oil (11.25g)

1 teaspoon Sesame Oil (4.5g)

1/2 medium Avocado (68g)

PREPARATION

  • 1

    Whisk the eggs with the miso paste in a small bowl until fully blended and slightly frothy.

  • 2

    Heat 1.5 teaspoons of olive oil in a nonstick skillet over medium-low heat. Pour in the egg mixture and gently scramble, cooking slowly to achieve a silky texture.

  • 3

    In a separate pan, heat the remaining 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté until just wilted, about 1-2 minutes.

  • 4

    Once the eggs are softly set but still creamy, gently fold in the smoked salmon, allowing its delicate flavor to meld with the eggs.

  • 5

    Plate the creamy miso scrambled eggs with smoked salmon alongside the sautéed spinach. Top with a light drizzle of sesame oil and serve with slices of half avocado for a cool, creamy finish.