Scrambled Eggs with Spinach, Quinoa, and Smoked Salmon

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

Scrambled Eggs with Spinach, Quinoa, and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach, Quinoa, and Smoked Salmon

Enjoy a protein-packed, nutrient-rich breakfast where velvety scrambled eggs mingle with tender spinach and fluffy quinoa, all enhanced by a delicate garnish of smoked salmon. This dish is thoughtfully crafted for easy preparation and balanced nourishment to energize your morning.

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NUTRITION

280kcal
Protein
19.5g
Fat
12.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

3 egg whites

1/4 cup dry quinoa

1 cup fresh spinach

1 oz smoked salmon

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the quinoa under cold water. In a small saucepan, combine the 1/4 cup dry quinoa with water (use roughly double the volume of water) and bring to a simmer. Cover and let it cook for about 12-15 minutes until the quinoa is fluffy. Once cooked, set aside.

  • 2

    While quinoa is cooking, lightly whisk together 1 whole egg and 3 egg whites in a bowl. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Add the fresh spinach and sauté until just wilted, about 1 minute.

  • 4

    Pour in the egg mixture and gently scramble with the spinach until the eggs are softly set, taking care not to overcook. This should take about 2-3 minutes.

  • 5

    Plate the scrambled eggs with spinach and serve them over a bed of quinoa. Garnish with 1 ounce of smoked salmon arranged on top. Add an extra sprinkle of salt and pepper if desired.

Scrambled Eggs with Spinach, Quinoa, and Smoked Salmon

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

Scrambled Eggs with Spinach, Quinoa, and Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach, Quinoa, and Smoked Salmon

Enjoy a protein-packed, nutrient-rich breakfast where velvety scrambled eggs mingle with tender spinach and fluffy quinoa, all enhanced by a delicate garnish of smoked salmon. This dish is thoughtfully crafted for easy preparation and balanced nourishment to energize your morning.

NUTRITION

280kcal
Protein
19.5g
Fat
12.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

3 egg whites

1/4 cup dry quinoa

1 cup fresh spinach

1 oz smoked salmon

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the quinoa under cold water. In a small saucepan, combine the 1/4 cup dry quinoa with water (use roughly double the volume of water) and bring to a simmer. Cover and let it cook for about 12-15 minutes until the quinoa is fluffy. Once cooked, set aside.

  • 2

    While quinoa is cooking, lightly whisk together 1 whole egg and 3 egg whites in a bowl. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Add the fresh spinach and sauté until just wilted, about 1 minute.

  • 4

    Pour in the egg mixture and gently scramble with the spinach until the eggs are softly set, taking care not to overcook. This should take about 2-3 minutes.

  • 5

    Plate the scrambled eggs with spinach and serve them over a bed of quinoa. Garnish with 1 ounce of smoked salmon arranged on top. Add an extra sprinkle of salt and pepper if desired.