Name: Egg White and Smoked Salmon Scramble with Plantain Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Liquid Egg Whites; 2 ounces Smoked Salmon, chopped; 1.5 medium Yellow Plantains, diced; 1.25 tablespoons Extra Virgin Olive Oil; 1 cup Baby Spinach; 1/4 cup Red Onion, finely chopped; 2 tablespoons Fresh Basil, chiffonade

Egg White and Smoked Salmon Scramble with Plantain Hash

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

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Plantain Hash

Fluffy egg whites scrambled with savory smoked salmon and fresh basil, served alongside a golden, caramelized plantain and onion hash.

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NUTRITION

Protein

40.8g

Fat

21.2g

Carbs

78.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

2 ounces Smoked Salmon, chopped

1.5 medium Yellow Plantains, diced

1.25 tablespoons Extra Virgin Olive Oil

1 cup Baby Spinach

1/4 cup Red Onion, finely chopped

2 tablespoons Fresh Basil, chiffonade

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PREPARATION

1
Peel the yellow plantains and dice them into small, uniform cubes.
2
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
3
Add the diced plantains and red onions to the skillet, sautéing for 8-10 minutes until the plantains are tender and caramelized on the edges.
4
While the plantains cook, heat the remaining 0.25 tablespoon of olive oil in a separate non-stick pan over medium-low heat.
5
Add the baby spinach to the second pan and toss until just wilted.
6
Pour the liquid egg whites over the spinach and scramble gently with a spatula until the eggs are mostly set but still moist.
7
Fold in the chopped smoked salmon and fresh basil, cooking for an additional 30 seconds to warm the salmon through.
8
Remove from heat and serve the egg white scramble immediately alongside the plantain hash.