Name: Salmon and Egg Scramble with Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 2 oz canned pink salmon; 1 cup fresh baby spinach; 0.25 cup sliced mushrooms; 0.25 cup cherry tomatoes; 0.5 cup Oikos Pro Greek yogurt; 1 oz whole almonds; 1 tsp extra virgin olive oil; 0.13 tsp sea salt; 0.13 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Salmon and Egg Scramble with Yogurt

Sautéed salmon and tender vegetables are folded into fluffy scrambled eggs and served with a side of creamy Greek yogurt and crunchy almonds.

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NUTRITION

Protein

51.0g

Fat

33.3g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 large egg whites

2 oz canned pink salmon

1 cup fresh baby spinach

0.25 cup sliced mushrooms

0.25 cup cherry tomatoes

0.5 cup Oikos Pro Greek yogurt

1 oz whole almonds

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Heat the olive oil in a medium non-stick skillet over medium heat.
2
Add the sliced mushrooms and halved cherry tomatoes to the pan, sautéing for 3-4 minutes until the mushrooms are golden and tomatoes have softened.
3
Flake the canned salmon into the skillet and cook for 1-2 minutes until heated through.
4
Add the baby spinach and stir until the leaves are just wilted.
5
In a small bowl, whisk the whole eggs and egg whites with sea salt and black pepper until well combined.
6
Lower the heat slightly and pour the egg mixture over the salmon and vegetables.
7
Gently stir the eggs with a spatula, cooking until they are fluffy and set to your preference.
8
Transfer the scramble to a plate and serve immediately with the Greek yogurt and almonds on the side.