Scrambled Egg Whites with Smoked Salmon and Spinach

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

Scrambled Egg Whites with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Smoked Salmon and Spinach

Fluffy egg whites scrambled with fresh spinach and savory smoked salmon, served with sliced avocado and toasted whole grain bread for a buttery finish.

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NUTRITION

480kcal
Protein
37.2g
Fat
23.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 ounces Smoked Salmon

2 cups Fresh Spinach

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté for 1-2 minutes until it begins to wilt.

  • 3

    Pour the egg whites into the skillet and cook slowly, using a spatula to gently fold the whites until they are mostly set.

  • 4

    Gently stir in the smoked salmon pieces and cook for another 30 seconds until the salmon is warmed through.

  • 5

    Toast the whole wheat bread until it reaches your desired level of crispness.

  • 6

    Plate the scramble alongside the toast and top with fresh avocado slices.

Scrambled Egg Whites with Smoked Salmon and Spinach

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

Scrambled Egg Whites with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Smoked Salmon and Spinach

Fluffy egg whites scrambled with fresh spinach and savory smoked salmon, served with sliced avocado and toasted whole grain bread for a buttery finish.

NUTRITION

480kcal
Protein
37.2g
Fat
23.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 ounces Smoked Salmon

2 cups Fresh Spinach

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté for 1-2 minutes until it begins to wilt.

  • 3

    Pour the egg whites into the skillet and cook slowly, using a spatula to gently fold the whites until they are mostly set.

  • 4

    Gently stir in the smoked salmon pieces and cook for another 30 seconds until the salmon is warmed through.

  • 5

    Toast the whole wheat bread until it reaches your desired level of crispness.

  • 6

    Plate the scramble alongside the toast and top with fresh avocado slices.