Scrambled Eggs with Smoked Salmon and Sautéed Spinach

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

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

Gently scrambled eggs folded with ribbons of smoked salmon and wilted spinach, served alongside toasted sprouted bread and buttery avocado.

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NUTRITION

529kcal
Protein
41.9g
Fat
29.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

3 ounces Smoked Salmon

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is just wilted.

  • 2

    In a small bowl, whisk together the whole eggs and liquid egg whites with a pinch of black pepper until well combined.

  • 3

    Pour the egg mixture into the skillet over the spinach, stirring gently with a silicone spatula to create soft, fluffy curds.

  • 4

    When the eggs are nearly set, fold in the smoked salmon pieces and a sprinkle of fresh dill if desired, cooking for just 30 seconds more to warm the salmon.

  • 5

    Toast the sprouted grain bread until golden and top it with the sliced avocado and a pinch of red pepper flakes.

  • 6

    Plate the salmon and spinach scramble immediately alongside the avocado toast for a high-protein, clean-eating breakfast.

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

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

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

Gently scrambled eggs folded with ribbons of smoked salmon and wilted spinach, served alongside toasted sprouted bread and buttery avocado.

NUTRITION

529kcal
Protein
41.9g
Fat
29.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

3 ounces Smoked Salmon

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is just wilted.

  • 2

    In a small bowl, whisk together the whole eggs and liquid egg whites with a pinch of black pepper until well combined.

  • 3

    Pour the egg mixture into the skillet over the spinach, stirring gently with a silicone spatula to create soft, fluffy curds.

  • 4

    When the eggs are nearly set, fold in the smoked salmon pieces and a sprinkle of fresh dill if desired, cooking for just 30 seconds more to warm the salmon.

  • 5

    Toast the sprouted grain bread until golden and top it with the sliced avocado and a pinch of red pepper flakes.

  • 6

    Plate the salmon and spinach scramble immediately alongside the avocado toast for a high-protein, clean-eating breakfast.