Scrambled Eggs With Smoked Salmon and Spinach
44g protein, 21g fat, 5g carbs
75g smoked salmon (or replace with an extra egg and 2 egg whites)
2 medium-sized free-range eggs
3 egg whites
100g fresh spinach
1) Whisk the eggs and whites in a jug and season with salt and pepper.
Pour into a nonstick frying pan over medium heat.
2) Stir continuously for around 2 minutes until the eggs are cooked.
3) Steam the spinach gently for 1-2 minutes.
4) Assemble the salmon on a plate with the cooked eggs and spinach. Serve.