Scrambled Eggs with Smoked Salmon and Sautéed Spinach

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

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

Whisked eggs scrambled with ribbons of smoked salmon and tender sautéed spinach, served alongside fresh blueberries for a bright, refreshing finish.

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NUTRITION

379kcal
Protein
25.2g
Fat
25.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Smoked Salmon, sliced into ribbons

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside on a plate.

  • 3

    In a small bowl, whisk the eggs thoroughly until the yolks and whites are fully combined.

  • 4

    Wipe the skillet clean with a paper towel, add the remaining teaspoon of olive oil, and pour in the whisked eggs.

  • 5

    Cook the eggs over low-medium heat, gently folding them with a spatula until soft, creamy curds begin to form.

  • 6

    Gently fold the smoked salmon ribbons and the sautéed spinach into the eggs until the salmon is just warmed through.

  • 7

    Remove from the heat immediately and serve the scramble on a plate with the fresh blueberries on the side.

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

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

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smoked Salmon and Sautéed Spinach

Whisked eggs scrambled with ribbons of smoked salmon and tender sautéed spinach, served alongside fresh blueberries for a bright, refreshing finish.

NUTRITION

379kcal
Protein
25.2g
Fat
25.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Smoked Salmon, sliced into ribbons

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside on a plate.

  • 3

    In a small bowl, whisk the eggs thoroughly until the yolks and whites are fully combined.

  • 4

    Wipe the skillet clean with a paper towel, add the remaining teaspoon of olive oil, and pour in the whisked eggs.

  • 5

    Cook the eggs over low-medium heat, gently folding them with a spatula until soft, creamy curds begin to form.

  • 6

    Gently fold the smoked salmon ribbons and the sautéed spinach into the eggs until the salmon is just warmed through.

  • 7

    Remove from the heat immediately and serve the scramble on a plate with the fresh blueberries on the side.