Fluffy Scrambled Eggs with Smoked Salmon and Spinach

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

Fluffy Scrambled Eggs with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Smoked Salmon and Spinach

Soft scrambled eggs folded with fresh spinach and ribbons of smoked salmon, served with sliced avocado for a buttery finish.

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NUTRITION

285kcal
Protein
10.4g
Fat
25.4g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

12 grams Smoked Salmon

1 cup Fresh Spinach

1 tablespoon Ghee

50 grams Avocado

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PREPARATION

  • 1

    Crack the egg into a small bowl and whisk thoroughly until the yolk and white are fully combined.

  • 2

    Place a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.

  • 3

    Add the fresh spinach to the skillet and sauté for about 1 minute until it is just wilted.

  • 4

    Pour the whisked egg into the skillet with the spinach, letting it sit for a few seconds before stirring gently with a silicone spatula.

  • 5

    Continue to cook the eggs using a low and slow method, pushing the curds toward the center to keep them light and airy.

  • 6

    When the eggs are nearly set but still look slightly wet, fold in the thin ribbons of smoked salmon.

  • 7

    Remove the skillet from the heat immediately to prevent overcooking the fish and eggs.

  • 8

    Transfer the scramble to a plate and serve alongside the freshly sliced avocado.

Fluffy Scrambled Eggs with Smoked Salmon and Spinach

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

Fluffy Scrambled Eggs with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Smoked Salmon and Spinach

Soft scrambled eggs folded with fresh spinach and ribbons of smoked salmon, served with sliced avocado for a buttery finish.

NUTRITION

285kcal
Protein
10.4g
Fat
25.4g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

12 grams Smoked Salmon

1 cup Fresh Spinach

1 tablespoon Ghee

50 grams Avocado

PREPARATION

  • 1

    Crack the egg into a small bowl and whisk thoroughly until the yolk and white are fully combined.

  • 2

    Place a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.

  • 3

    Add the fresh spinach to the skillet and sauté for about 1 minute until it is just wilted.

  • 4

    Pour the whisked egg into the skillet with the spinach, letting it sit for a few seconds before stirring gently with a silicone spatula.

  • 5

    Continue to cook the eggs using a low and slow method, pushing the curds toward the center to keep them light and airy.

  • 6

    When the eggs are nearly set but still look slightly wet, fold in the thin ribbons of smoked salmon.

  • 7

    Remove the skillet from the heat immediately to prevent overcooking the fish and eggs.

  • 8

    Transfer the scramble to a plate and serve alongside the freshly sliced avocado.