Smoked Salmon Scramble with Baby Spinach and Cherry Tomatoes

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

Smoked Salmon Scramble with Baby Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Scramble with Baby Spinach and Cherry Tomatoes

Soft-scrambled eggs folded with ribbons of smoked salmon and wilted baby spinach, served with burst cherry tomatoes and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
26.7g
Fat
22.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Smoked Salmon

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

40 grams Avocado

1 slice Sprouted Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of black pepper until well combined.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and burst.

  • 4

    Toss in the baby spinach and sauté briefly until just wilted.

  • 5

    Reduce the heat to medium-low and pour in the whisked eggs.

  • 6

    Stir gently and continuously with a spatula until the eggs are soft and creamy.

  • 7

    Fold in the smoked salmon ribbons just before the eggs are fully set.

  • 8

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread and fresh avocado slices.

Smoked Salmon Scramble with Baby Spinach and Cherry Tomatoes

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

Smoked Salmon Scramble with Baby Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Scramble with Baby Spinach and Cherry Tomatoes

Soft-scrambled eggs folded with ribbons of smoked salmon and wilted baby spinach, served with burst cherry tomatoes and creamy avocado.

NUTRITION

400kcal
Protein
26.7g
Fat
22.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Smoked Salmon

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

40 grams Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of black pepper until well combined.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and burst.

  • 4

    Toss in the baby spinach and sauté briefly until just wilted.

  • 5

    Reduce the heat to medium-low and pour in the whisked eggs.

  • 6

    Stir gently and continuously with a spatula until the eggs are soft and creamy.

  • 7

    Fold in the smoked salmon ribbons just before the eggs are fully set.

  • 8

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread and fresh avocado slices.