Egg White and Smoked Salmon Scramble with Baby Spinach

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

Egg White and Smoked Salmon Scramble with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Baby Spinach

Pan-scrambled egg whites folded with ribbons of smoked salmon and wilted baby spinach, finished with a sprinkle of creamy goat cheese.

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NUTRITION

339kcal
Protein
47.6g
Fat
13.8g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

3 ounces Smoked Salmon, chopped

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

0.75 ounce Soft Goat Cheese

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the pan over the spinach.

  • 4

    Let the eggs sit for 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center.

  • 5

    When the eggs are nearly set, fold in the chopped smoked salmon and crumbled goat cheese.

  • 6

    Continue to cook for another 30-60 seconds until the eggs are firm and the cheese is slightly softened.

  • 7

    Remove from heat immediately to keep the salmon tender and serve warm.

Egg White and Smoked Salmon Scramble with Baby Spinach

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

Egg White and Smoked Salmon Scramble with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Baby Spinach

Pan-scrambled egg whites folded with ribbons of smoked salmon and wilted baby spinach, finished with a sprinkle of creamy goat cheese.

NUTRITION

339kcal
Protein
47.6g
Fat
13.8g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

3 ounces Smoked Salmon, chopped

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

0.75 ounce Soft Goat Cheese

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.

  • 2

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the pan over the spinach.

  • 4

    Let the eggs sit for 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center.

  • 5

    When the eggs are nearly set, fold in the chopped smoked salmon and crumbled goat cheese.

  • 6

    Continue to cook for another 30-60 seconds until the eggs are firm and the cheese is slightly softened.

  • 7

    Remove from heat immediately to keep the salmon tender and serve warm.