Hearty protein scrambled eggs with spinach and salmon

Hearty protein scrambled eggs with spinach and salmon: a quick recipe with plenty of protein, made with eggs, fresh spinach, smoked salmon, olive oil and chives.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 440 kcal per serving
• Protein: 35 g
• Fat: 32 g
• Carbs: 3 g

Ingredients

• 3 organic eggs
• 100 g spinach
• 50 g smoked salmon
• 1 tbsp olive oil
• 1 pinch of salt
• 1 tsp chives

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · wooden spoon

1. Crack the eggs into a bowl and whisk them with the salt and chives.
2. Cut the smoked salmon into small pieces and set aside briefly.
3. Heat the olive oil in a frying pan and let the spinach wilt until soft.
4. Pour the eggs over the spinach and stir everything slowly over a gentle heat until the scrambled eggs are creamy and still slightly glossy.
5. Take the pan off the heat and carefully fold in the smoked salmon so it stays tender.

Good to know

When you need something fast, these scrambled eggs are just right. Savoury, juicy and pleasantly satisfying. A plate like this feels like real cooking, not a compromise.

Swaps

Smoked salmon → trout (also provides protein and omega-3 fatty acids); spinach → chard (also brings fibre and folate); olive oil → ghee (heat-stable and aromatic); chives → parsley (also contains vitamin K and has a fresh, herby flavour).

Allergens

Contains egg and fish as allergens. Suits children well if the salmon is mild and not too salty. In pregnancy, cook the smoked salmon in the pan until it's steaming hot, or use cooked salmon instead, and cook the eggs until fully set.

Dairy-free recipes