Smoked Salmon and Dill Scrambled Eggs

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

Smoked Salmon and Dill Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Dill Scrambled Eggs

Fluffy egg whites and smoked salmon scrambled with fresh dill and creamy Greek yogurt for a silky, protein-packed breakfast.

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NUTRITION

391kcal
Protein
60.5g
Fat
13.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites

4 oz smoked salmon

0.5 cup non-fat Greek yogurt

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tsp avocado oil

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PREPARATION

  • 1

    Whisk the egg whites, non-fat Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is smooth and well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg white mixture into the skillet and let it sit for 30 seconds before stirring gently with a silicone spatula.

  • 5

    Continue to cook the eggs slowly, folding in the flaked smoked salmon and fresh dill when the eggs are nearly set but still slightly moist.

  • 6

    Remove from the heat immediately to prevent overcooking and serve warm.

Smoked Salmon and Dill Scrambled Eggs

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

Smoked Salmon and Dill Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Dill Scrambled Eggs

Fluffy egg whites and smoked salmon scrambled with fresh dill and creamy Greek yogurt for a silky, protein-packed breakfast.

NUTRITION

391kcal
Protein
60.5g
Fat
13.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites

4 oz smoked salmon

0.5 cup non-fat Greek yogurt

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tsp avocado oil

PREPARATION

  • 1

    Whisk the egg whites, non-fat Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is smooth and well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg white mixture into the skillet and let it sit for 30 seconds before stirring gently with a silicone spatula.

  • 5

    Continue to cook the eggs slowly, folding in the flaked smoked salmon and fresh dill when the eggs are nearly set but still slightly moist.

  • 6

    Remove from the heat immediately to prevent overcooking and serve warm.