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Wholesome High-Protein Egg White Scramble with Salmon Perfect for Healthy Mornings

high-protein egg white scramble with salmon - featured image
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A light yet protein-packed egg white scramble with smoked salmon, fresh herbs, and lemon zest, perfect for a nourishing and quick breakfast.

Ingredients

Scale
  • 6 large egg whites (approximately 6 large eggs, about 180 ml)
  • 3 to 4 ounces smoked salmon, flaked (85 to 115 grams)
  • 1 tablespoon unsalted butter (14 grams)
  • 1 teaspoon fresh dill, finely chopped
  • Zest from half a lemon
  • Freshly cracked black pepper, to taste
  • Pinch of sea salt
  • 1 tablespoon chives, thinly sliced (optional)
  • A handful (about 30 grams) baby spinach (optional)

Instructions

  1. Flake the smoked salmon into bite-sized pieces. Chop fresh dill and chives finely. Zest half a lemon carefully, avoiding the bitter white pith.
  2. Whisk the 6 egg whites in a medium bowl until just slightly frothy, incorporating air for fluffiness.
  3. Heat a non-stick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt slowly, coating the pan evenly without browning.
  4. If using baby spinach, toss it into the skillet and stir gently until just wilted, then push to one side.
  5. Pour the whisked egg whites into the pan over low heat. Let sit undisturbed for about 15 seconds until edges start to set.
  6. Using a silicone spatula, gently fold the eggs from edges toward the center, creating soft curds. Keep heat low to avoid drying out eggs.
  7. When eggs are mostly set but still slightly runny, evenly add the flaked smoked salmon on top.
  8. Sprinkle chopped dill, lemon zest, sea salt, and cracked black pepper over the scramble. Fold gently and cook until eggs are fully set but still moist and creamy.
  9. Transfer the scramble to a warm plate and garnish with fresh chives. Serve immediately.

Notes

Keep the stove on low heat to avoid rubbery eggs. Use fresh smoked salmon for best flavor. Gently fold eggs to keep curds fluffy. Warming the plate before serving helps keep the scramble warm longer. For dairy-free, substitute butter with olive oil. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: egg white scramble, smoked salmon, high protein breakfast, healthy breakfast, quick breakfast, low fat, gluten-free, dairy-free option

Find it online: https://perkypan.com/wholesome-high-protein-egg-white-scramble-with-salmon-perfect-for-healthy-mornings/