YOUR SOLIN GENERATED RECIPE
Egg and Smoked Salmon Scramble with Sautéed Spinach
Soft-scrambled eggs and smoked salmon served over a bed of wilted spinach and nutty brown rice, topped with creamy avocado slices.
INGREDIENTS
3 Large Eggs
1/4 cup Liquid Egg Whites
2 ounces Smoked Salmon
2 cups Fresh Baby Spinach
1/2 cup Cooked Brown Rice
30 grams Avocado
1 teaspoon Avocado Oil
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from the pan and set aside.
In a small mixing bowl, whisk together the whole eggs and liquid egg whites until well combined.
Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until soft curds begin to form.
Tear the smoked salmon into bite-sized pieces and fold them into the eggs during the last 30 seconds of cooking to warm through.
Place the warm cooked brown rice in a bowl and top with the sautéed spinach.
Layer the egg and salmon scramble over the spinach and rice.
Finish the dish by topping with sliced avocado and a crack of fresh black pepper.