Egg White and Smoked Salmon Scramble with Fresh Greens

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 Fresh Greens

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Fresh Greens

Lightly scrambled egg whites tossed with ribbons of smoked salmon and wilted baby spinach, finished with a side of buttery avocado.

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NUTRITION

167kcal
Protein
13g
Fat
10.7g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites

0.75 ounce Smoked Salmon

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

0.25 cup Cherry Tomatoes

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing until the greens are wilted and tomatoes are slightly softened.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet with the vegetables.

  • 4

    Gently scramble the egg whites with a spatula until they are just set and opaque.

  • 5

    Remove the pan from heat and fold in the smoked salmon ribbons until warmed through.

  • 6

    Plate the scramble and serve immediately with the fresh avocado slices on the side.

Egg White and Smoked Salmon Scramble with Fresh Greens

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 Fresh Greens

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Fresh Greens

Lightly scrambled egg whites tossed with ribbons of smoked salmon and wilted baby spinach, finished with a side of buttery avocado.

NUTRITION

167kcal
Protein
13g
Fat
10.7g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites

0.75 ounce Smoked Salmon

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

0.25 cup Cherry Tomatoes

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing until the greens are wilted and tomatoes are slightly softened.

  • 3

    Whisk the egg whites in a small bowl and pour them into the skillet with the vegetables.

  • 4

    Gently scramble the egg whites with a spatula until they are just set and opaque.

  • 5

    Remove the pan from heat and fold in the smoked salmon ribbons until warmed through.

  • 6

    Plate the scramble and serve immediately with the fresh avocado slices on the side.