Egg White Omelette with Smoked Salmon, Shrimp & Avocado

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

Egg White Omelette with Smoked Salmon, Shrimp & Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Smoked Salmon, Shrimp & Avocado

Savor a vibrant, gourmet breakfast featuring a delicate egg white omelette layered with silky smoked salmon and succulent sautéed shrimp, paired with creamy avocado slices. Complemented by a side of toasted sourdough, tender roasted sweet potatoes, and a drizzle of extra virgin olive oil and almond butter for a satisfying texture and rich flavor profile that makes your morning both elegant and energizing.

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NUTRITION

786kcal
Protein
45.9g
Fat
53.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g total)

2 ounces smoked salmon (56g)

2 ounces shrimp, cooked (56g)

1/2 medium avocado (approx. 100g)

1 slice sourdough bread (40g)

1/2 cup roasted sweet potatoes (75g)

2 tbsp olive oil (28g)

1 tbsp almond butter (16g)

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PREPARATION

  • 1

    Begin by prepping your ingredients: separate egg whites from whole eggs, slice the avocado, and dice the sweet potatoes if not pre-roasted.

  • 2

    If needed, roast the sweet potatoes by tossing diced sweet potatoes with a small drizzle of olive oil, seasoning lightly with salt and pepper, and baking at 400°F for 20-25 minutes until tender.

  • 3

    In a small pan, warm 1 tablespoon of olive oil over medium heat and quickly sauté the shrimp until just pink and cooked through, about 2-3 minutes. Remove shrimp and set aside.

  • 4

    Whisk the 4 egg whites until slightly frothy. Pour them into a non-stick skillet preheated over medium heat (lightly brushed with olive oil). Allow the egg whites to set gently.

  • 5

    When the base is nearly cooked, layer the smoked salmon over half of the omelette, and scatter the sautéed shrimp evenly on top.

  • 6

    Fold the omelette carefully over the fillings and let it finish cooking for another minute to ensure warmth throughout.

  • 7

    Plate the omelette alongside the toasted slice of sourdough bread and the roasted sweet potatoes.

  • 8

    Top the toast or drizzle over the side with 1 tablespoon almond butter and an extra drizzle of olive oil, and finish with fresh avocado slices arranged on the plate.

  • 9

    Serve immediately while warm and enjoy a balanced, flavorful breakfast that delights both your palate and meets your nutritional goals.

Egg White Omelette with Smoked Salmon, Shrimp & Avocado

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

Egg White Omelette with Smoked Salmon, Shrimp & Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Smoked Salmon, Shrimp & Avocado

Savor a vibrant, gourmet breakfast featuring a delicate egg white omelette layered with silky smoked salmon and succulent sautéed shrimp, paired with creamy avocado slices. Complemented by a side of toasted sourdough, tender roasted sweet potatoes, and a drizzle of extra virgin olive oil and almond butter for a satisfying texture and rich flavor profile that makes your morning both elegant and energizing.

NUTRITION

786kcal
Protein
45.9g
Fat
53.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g total)

2 ounces smoked salmon (56g)

2 ounces shrimp, cooked (56g)

1/2 medium avocado (approx. 100g)

1 slice sourdough bread (40g)

1/2 cup roasted sweet potatoes (75g)

2 tbsp olive oil (28g)

1 tbsp almond butter (16g)

PREPARATION

  • 1

    Begin by prepping your ingredients: separate egg whites from whole eggs, slice the avocado, and dice the sweet potatoes if not pre-roasted.

  • 2

    If needed, roast the sweet potatoes by tossing diced sweet potatoes with a small drizzle of olive oil, seasoning lightly with salt and pepper, and baking at 400°F for 20-25 minutes until tender.

  • 3

    In a small pan, warm 1 tablespoon of olive oil over medium heat and quickly sauté the shrimp until just pink and cooked through, about 2-3 minutes. Remove shrimp and set aside.

  • 4

    Whisk the 4 egg whites until slightly frothy. Pour them into a non-stick skillet preheated over medium heat (lightly brushed with olive oil). Allow the egg whites to set gently.

  • 5

    When the base is nearly cooked, layer the smoked salmon over half of the omelette, and scatter the sautéed shrimp evenly on top.

  • 6

    Fold the omelette carefully over the fillings and let it finish cooking for another minute to ensure warmth throughout.

  • 7

    Plate the omelette alongside the toasted slice of sourdough bread and the roasted sweet potatoes.

  • 8

    Top the toast or drizzle over the side with 1 tablespoon almond butter and an extra drizzle of olive oil, and finish with fresh avocado slices arranged on the plate.

  • 9

    Serve immediately while warm and enjoy a balanced, flavorful breakfast that delights both your palate and meets your nutritional goals.