Tomato Salmon Scramble

  • Nutritional Coaching & Diet Plans For Fitness Gym Members

Recipe from Gourmet Nutrition: The Cookbook for the Fit Food Lover

Prep time – 5 min | Cook time – 10 min | Total time – 15 min

11 large or 2 small servings


  • 5 oz salmon (140 g)

  • Olive oil or cooking spray

  • 2 cups fresh spinach

  • 2 small tomatoes (rough chopped)

  • 1 cup mushrooms (rough chopped)

  • 1 cup egg whites (6 large)

  • 2 whole omega-3 eggs

  • 1/4 tsp salt

  • 1 pinch pepper

  • 1 Tb Italian parsley (rough chopped)


Saute salmon. Remove skin if necessary, cut into 1 inch cubes and set aside. Preheat a non-stick frying pan on medium heat and lightly coat with spray. Add the spinach and saute for 30 seconds. Add the tomatoes and mushrooms and saute for 3-4 minutes more. Remove from heat and set mixture aside. Whisk egg whites, eggs, salt and pepper together in a mixing bowl. Return empty frying pan to medium heat. Lightly coat with spray and pour egg mixture into pan. Stir constantly to break up the egg. Once all the egg is cooked, add the sauteed salmon, parsley and vegetable mixture and breakfast is ready to enjoy


Post workout option: Add two slices of whole grain toast to the meal or make this a breakfast wrap by using whole grain tortilla shells. For meat variety, substitute salmon with your favorite low-fat deli meat, turkey sausage or prawns. To add some cheesy zest, garnish this scramble with 2 tablespoons of your favorite cheese or 1/4 cup of feta. To add a strong veggie twist, add 1/4 cup of rehydrated sundried tomatoes. For seasoning variety, spice up the egg scramble with a little chili powder or paprika.


Calories – 480.9/240.5 | Fat (g) – 20.0/10.0 | Carbohydrates (g) – 11.2/5.6 | Protein (g) – 64.1/32.1

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