Creamy Scrambled Eggs with Smoked Salmon and Spinach

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

Creamy Scrambled Eggs with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoked Salmon and Spinach

Soft-scrambled eggs folded with ribbons of smoked salmon and fresh baby spinach, served alongside toasted sprouted grain bread for a satisfyingly buttery finish.

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NUTRITION

383kcal
Protein
35.2g
Fat
18.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 oz Egg Whites

2.5 oz Smoked Salmon

1 cup Baby Spinach

1 tsp Ghee

1 slice Sprouted Grain Bread

1 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Whisk the eggs, egg whites, and Greek yogurt in a small bowl until well combined and slightly frothy.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg mixture into the skillet, letting it sit for a few seconds before gently stirring with a spatula.

  • 5

    Continue to cook the eggs low and slow, folding them gently until they are creamy and mostly set.

  • 6

    Stir in the smoked salmon pieces and remove from heat immediately to avoid overcooking the fish.

  • 7

    Serve the scramble immediately alongside a toasted slice of sprouted grain bread.

Creamy Scrambled Eggs with Smoked Salmon and Spinach

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

Creamy Scrambled Eggs with Smoked Salmon and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoked Salmon and Spinach

Soft-scrambled eggs folded with ribbons of smoked salmon and fresh baby spinach, served alongside toasted sprouted grain bread for a satisfyingly buttery finish.

NUTRITION

383kcal
Protein
35.2g
Fat
18.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 oz Egg Whites

2.5 oz Smoked Salmon

1 cup Baby Spinach

1 tsp Ghee

1 slice Sprouted Grain Bread

1 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Whisk the eggs, egg whites, and Greek yogurt in a small bowl until well combined and slightly frothy.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

    Pour the egg mixture into the skillet, letting it sit for a few seconds before gently stirring with a spatula.

  • 5

    Continue to cook the eggs low and slow, folding them gently until they are creamy and mostly set.

  • 6

    Stir in the smoked salmon pieces and remove from heat immediately to avoid overcooking the fish.

  • 7

    Serve the scramble immediately alongside a toasted slice of sprouted grain bread.