NUTRITION

SERVINGS

INGREDIENTS

4 oz Coho salmon

3 large Eggs

1 cup Frozen cauliflower rice

1 cup Fresh spinach

0.5 cup Bell pepper

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Dice the bell pepper and measure out the frozen cauliflower rice.

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the cauliflower rice and diced bell peppers to the skillet, sautéing for 5-7 minutes until the rice is tender and lightly browned.

• 4

  Season the rice with a pinch of sea salt, black pepper, and garlic powder, then transfer to a serving bowl.

• 5

  Wipe the skillet clean and add the remaining avocado oil over medium heat.

• 6

  Flake the leftover coho salmon into bite-sized pieces, removing any skin or bones.

• 7

  In a small bowl, whisk the eggs with the remaining sea salt, black pepper, and smoked paprika.

• 8

  Add the salmon pieces to the skillet for 1 minute to warm through, then pour the egg mixture over the top.

• 9

  Add the fresh spinach to the pan and gently fold the ingredients together until the eggs are just set and the spinach is wilted.

• 10

  Top the cauliflower rice with the salmon and egg scramble and enjoy immediately.