Egg White and Spinach Scramble with Smoked Salmon

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

Egg White and Spinach Scramble with Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Smoked Salmon

Fluffy egg whites scrambled with fresh baby spinach and savory smoked salmon, served with a side of creamy avocado.

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NUTRITION

417kcal
Protein
33.9g
Fat
22.9g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

2 ounces smoked salmon, chopped

2 cups fresh baby spinach

1/2 medium avocado, sliced

2 teaspoons extra virgin olive oil

1/2 cup fresh blueberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites over the spinach and cook, stirring gently with a spatula, until the whites are set and fluffy.

  • 4

    Gently fold in the chopped smoked salmon during the last 30 seconds of cooking to warm it through without overcooking.

  • 5

    Transfer the scramble to a plate and serve alongside the sliced avocado and fresh blueberries.

  • 6

    Season with a pinch of cracked black pepper if desired.

Egg White and Spinach Scramble with Smoked Salmon

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

Egg White and Spinach Scramble with Smoked Salmon

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Smoked Salmon

Fluffy egg whites scrambled with fresh baby spinach and savory smoked salmon, served with a side of creamy avocado.

NUTRITION

417kcal
Protein
33.9g
Fat
22.9g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

2 ounces smoked salmon, chopped

2 cups fresh baby spinach

1/2 medium avocado, sliced

2 teaspoons extra virgin olive oil

1/2 cup fresh blueberries

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites over the spinach and cook, stirring gently with a spatula, until the whites are set and fluffy.

  • 4

    Gently fold in the chopped smoked salmon during the last 30 seconds of cooking to warm it through without overcooking.

  • 5

    Transfer the scramble to a plate and serve alongside the sliced avocado and fresh blueberries.

  • 6

    Season with a pinch of cracked black pepper if desired.