Egg White Scramble with Smoked Salmon and Fresh Herbs

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

Egg White Scramble with Smoked Salmon and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Smoked Salmon and Fresh Herbs

Soft-scrambled egg whites folded with ribbons of smoked salmon and fresh dill, served alongside a side of buttery sliced avocado.

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NUTRITION

350kcal
Protein
36.7g
Fat
18.3g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1.5 ounces Smoked Salmon, torn into ribbons

1 teaspoon Ghee

1/2 medium Avocado, sliced

1 cup Baby Spinach

1 tablespoon Fresh Chives, minced

1 tablespoon Fresh Dill, chopped

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté briefly until just wilted.

  • 3

    Whisk the egg whites in a small bowl until slightly frothy and pour them into the skillet over the spinach.

  • 4

    Using a silicone spatula, gently move the egg whites across the pan to create soft, French-style curds.

  • 5

    When the eggs are nearly set, fold in the smoked salmon ribbons, fresh chives, and dill.

  • 6

    Remove from the heat immediately to ensure the salmon remains tender and the eggs stay moist.

  • 7

    Plate the scramble and serve with the freshly sliced avocado on the side.

Egg White Scramble with Smoked Salmon and Fresh Herbs

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

Egg White Scramble with Smoked Salmon and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Smoked Salmon and Fresh Herbs

Soft-scrambled egg whites folded with ribbons of smoked salmon and fresh dill, served alongside a side of buttery sliced avocado.

NUTRITION

350kcal
Protein
36.7g
Fat
18.3g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1.5 ounces Smoked Salmon, torn into ribbons

1 teaspoon Ghee

1/2 medium Avocado, sliced

1 cup Baby Spinach

1 tablespoon Fresh Chives, minced

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté briefly until just wilted.

  • 3

    Whisk the egg whites in a small bowl until slightly frothy and pour them into the skillet over the spinach.

  • 4

    Using a silicone spatula, gently move the egg whites across the pan to create soft, French-style curds.

  • 5

    When the eggs are nearly set, fold in the smoked salmon ribbons, fresh chives, and dill.

  • 6

    Remove from the heat immediately to ensure the salmon remains tender and the eggs stay moist.

  • 7

    Plate the scramble and serve with the freshly sliced avocado on the side.