Egg White and Smoked Salmon Scramble with Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Spinach

Soft-scrambled egg whites tossed with fresh spinach and savory smoked salmon, served with sliced avocado and crisp whole-grain toast.

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NUTRITION

459kcal
Protein
27.8g
Fat
27.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.5 ounces Smoked Salmon

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Whole Grain Bread

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.

  • 2

    Add the baby spinach to the skillet and sauté for about 1 minute until it begins to wilt.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring gently with a silicone spatula until the whites are just set.

  • 4

    Remove the skillet from the heat and fold in the smoked salmon pieces to warm them through.

  • 5

    Toast the whole grain bread until it reaches your desired level of crunch.

  • 6

    Serve the scramble immediately alongside the fresh avocado slices and the crisp toast.

Egg White and Smoked Salmon Scramble with Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Smoked Salmon Scramble with Spinach

Soft-scrambled egg whites tossed with fresh spinach and savory smoked salmon, served with sliced avocado and crisp whole-grain toast.

NUTRITION

459kcal
Protein
27.8g
Fat
27.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.5 ounces Smoked Salmon

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Whole Grain Bread

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.

  • 2

    Add the baby spinach to the skillet and sauté for about 1 minute until it begins to wilt.

  • 3

    Pour the liquid egg whites into the pan and cook, stirring gently with a silicone spatula until the whites are just set.

  • 4

    Remove the skillet from the heat and fold in the smoked salmon pieces to warm them through.

  • 5

    Toast the whole grain bread until it reaches your desired level of crunch.

  • 6

    Serve the scramble immediately alongside the fresh avocado slices and the crisp toast.