Name: Creamy Scrambled Eggs with Smoked Salmon and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 2 Large Egg Whites; 1.5 ounces Smoked Salmon; 2 tablespoons Nonfat Greek Yogurt; 1 cup Fresh Baby Spinach; 1 slice Sourdough Bread; 2 teaspoons Ghee

Creamy Scrambled Eggs with Smoked Salmon and Spinach

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

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoked Salmon and Spinach

Slow-scrambled eggs folded with ribbons of smoked salmon and wilted spinach, served on toasted sourdough with a touch of velvety ghee.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.5g

Fat

22.1g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 Large Egg Whites

1.5 ounces Smoked Salmon

2 tablespoons Nonfat Greek Yogurt

1 cup Fresh Baby Spinach

1 slice Sourdough Bread

2 teaspoons Ghee

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk the whole eggs, egg whites, and Greek yogurt in a small bowl until well combined and slightly frothy.
2
Melt the ghee in a non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
3
Add the fresh spinach to the pan and sauté for one minute until the leaves are just wilted.
4
Pour the egg mixture into the skillet and let it sit for a few seconds before stirring gently with a silicone spatula.
5
Continue to cook the eggs using a low and slow method, moving them constantly to create soft, creamy curds.
6
When the eggs are nearly set but still moist, fold in the smoked salmon pieces and remove the pan from the heat.
7
Serve the scramble immediately alongside a slice of toasted sourdough bread for a complete, protein-packed breakfast.