Egg White and Smoked Salmon Scramble with Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Spinach

Fluffy egg whites scrambled with fresh spinach and savory smoked salmon, served alongside a slice of toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

302kcal
Protein
34g
Fat
10.1g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

180g Liquid Egg Whites

50g Smoked Salmon, chopped

1 cup Fresh Spinach

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Gently stir the eggs with a spatula, cooking until they are mostly set but still slightly moist.

  • 5

    Fold in the chopped smoked salmon and cook for another 30 seconds to warm through.

  • 6

    While the eggs finish, toast the sprouted grain bread until golden brown.

  • 7

    Season the scramble with a pinch of black pepper and serve immediately alongside the toast.

Egg White and Smoked Salmon Scramble with Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Spinach

Fluffy egg whites scrambled with fresh spinach and savory smoked salmon, served alongside a slice of toasted sprouted grain bread for a satisfying crunch.

NUTRITION

302kcal
Protein
34g
Fat
10.1g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

180g Liquid Egg Whites

50g Smoked Salmon, chopped

1 cup Fresh Spinach

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Gently stir the eggs with a spatula, cooking until they are mostly set but still slightly moist.

  • 5

    Fold in the chopped smoked salmon and cook for another 30 seconds to warm through.

  • 6

    While the eggs finish, toast the sprouted grain bread until golden brown.

  • 7

    Season the scramble with a pinch of black pepper and serve immediately alongside the toast.