Egg White and Smoked Salmon Scramble with Roasted Potatoes

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

Egg White and Smoked Salmon Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Roasted Potatoes

Pan-seared egg whites folded with savory smoked salmon and peppers, served alongside a portion of golden roasted potatoes and fresh dill.

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NUTRITION

222kcal
Protein
23.5g
Fat
4.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

25g Smoked Salmon, chopped

110g White Potato, diced

30g Red Bell Pepper, diced

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the diced potatoes with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until they reach a golden roasted texture.

  • 3

    While potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell peppers to the skillet and sauté for 3 minutes until slightly softened.

  • 5

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until they begin to set.

  • 6

    Fold in the chopped smoked salmon just before the eggs are finished cooking to warm it through.

  • 7

    Plate the scramble alongside the roasted potatoes and garnish with fresh dill or black pepper if desired.

Egg White and Smoked Salmon Scramble with Roasted Potatoes

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

Egg White and Smoked Salmon Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Roasted Potatoes

Pan-seared egg whites folded with savory smoked salmon and peppers, served alongside a portion of golden roasted potatoes and fresh dill.

NUTRITION

222kcal
Protein
23.5g
Fat
4.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

25g Smoked Salmon, chopped

110g White Potato, diced

30g Red Bell Pepper, diced

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the diced potatoes with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until they reach a golden roasted texture.

  • 3

    While potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell peppers to the skillet and sauté for 3 minutes until slightly softened.

  • 5

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until they begin to set.

  • 6

    Fold in the chopped smoked salmon just before the eggs are finished cooking to warm it through.

  • 7

    Plate the scramble alongside the roasted potatoes and garnish with fresh dill or black pepper if desired.