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

A quick scramble of egg whites, smoked salmon, and fresh baby spinach served over sprouted grain toast with slices of buttery avocado.

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NUTRITION

444kcal
Protein
35g
Fat
22.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1.5 ounces smoked salmon, chopped

2 cups fresh baby spinach

1 slice sprouted grain bread

1/2 medium avocado

1 teaspoon 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 baby spinach to the skillet 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.

  • 4

    Fold in the chopped smoked salmon during the last 30 seconds of cooking to warm it through.

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 6

    Slice the avocado and place it on top of the toast, then pile the egg white scramble over the avocado.

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

A quick scramble of egg whites, smoked salmon, and fresh baby spinach served over sprouted grain toast with slices of buttery avocado.

NUTRITION

444kcal
Protein
35g
Fat
22.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1.5 ounces smoked salmon, chopped

2 cups fresh baby spinach

1 slice sprouted grain bread

1/2 medium avocado

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet 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.

  • 4

    Fold in the chopped smoked salmon during the last 30 seconds of cooking to warm it through.

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 6

    Slice the avocado and place it on top of the toast, then pile the egg white scramble over the avocado.