Smoked Salmon and Egg White Scramble with Spinach

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

Smoked Salmon and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Egg White Scramble with Spinach

Fluffy egg whites scrambled with fresh spinach and savory smoked salmon, served alongside toasted whole grain bread and creamy avocado.

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NUTRITION

380kcal
Protein
30.1g
Fat
17.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2 ounces Smoked Salmon

2 cups Fresh Baby Spinach

1 slice Whole Grain Bread

1 teaspoon Extra Virgin Olive Oil

1/3 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for about 1 minute until it just begins to wilt.

  • 3

    Pour the liquid egg whites into the skillet, stirring gently with a spatula to combine with the spinach.

  • 4

    As the eggs start to set, fold in the smoked salmon pieces and continue to cook until the whites are fully cooked but still tender.

  • 5

    While the scramble is finishing, toast the slice of whole grain bread until it is golden and crisp.

  • 6

    Slice the avocado into thin wedges and place them on top of the toast or alongside the scramble on the plate.

  • 7

    Serve the hot scramble immediately, seasoned with a crack of fresh black pepper if desired.

Smoked Salmon and Egg White Scramble with Spinach

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

Smoked Salmon and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Egg White Scramble with Spinach

Fluffy egg whites scrambled with fresh spinach and savory smoked salmon, served alongside toasted whole grain bread and creamy avocado.

NUTRITION

380kcal
Protein
30.1g
Fat
17.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2 ounces Smoked Salmon

2 cups Fresh Baby Spinach

1 slice Whole Grain Bread

1 teaspoon Extra Virgin Olive Oil

1/3 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for about 1 minute until it just begins to wilt.

  • 3

    Pour the liquid egg whites into the skillet, stirring gently with a spatula to combine with the spinach.

  • 4

    As the eggs start to set, fold in the smoked salmon pieces and continue to cook until the whites are fully cooked but still tender.

  • 5

    While the scramble is finishing, toast the slice of whole grain bread until it is golden and crisp.

  • 6

    Slice the avocado into thin wedges and place them on top of the toast or alongside the scramble on the plate.

  • 7

    Serve the hot scramble immediately, seasoned with a crack of fresh black pepper if desired.