High-Protein Mediterranean Egg Scramble Recipe With Salmon, Spinach & Red Pepper (15 Minutes, 7 Ingredients) by Elisa Schmitz

Salmon is a staple in my healthy kitchen. As part of a mostly Mediterranean and anti-inflammatory diet, I try to cook salmon a couple of times a week because of the health benefits of salmon. That means I usually have some leftover salmon in the refrigerator, which is perfect to use in an omelet.

Because we are trying to watch our cholesterol, I have been experimenting with egg whites instead of using whole eggs. The other day, I came up with an egg white scramble recipe that my husband and I really enjoyed. With no cholesterol, the bonus is that this Mediterranean Diet-inspired recipe is really healthy!

To make this egg scramble recipe you will need the following gluten-free ingredients from your fridge and pantry: egg whites (I like Egg Beaters), a red bell pepper (read about the health benefits of peppers), tomatoes (check out the health benefits of tomatoes), baby spinach (spinach has health benefits), cooked salmon, extra-virgin olive oil, Mediterranean seasoning and optional Parmesan cheese.

Serve the healthy high-protein scrambled omelet as a high-protein breakfast, brunch, lunch or dinner.

Photo credit (all photos): Elisa Schmitz

Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 10 minutes 
Total Time: 15 minutes
Servings: 4

Ingredients

• 10 egg whites or a small carton of Egg Beaters (or other brand of pre-prepared egg whites)
• 1 medium red pepper, chopped
• 1 medium tomato, chopped
• 2.5 ounces (half a bag) baby spinach
• 1/4 - 1/2 pound cooked salmon
• 2 - 3 tablespoons extra virgin olive oil
• Parmesan cheese, grated (optional)
• 1 teaspoon Mediterranean seasoning (I used Weber Mediterranean Herb Seasoning)

Here's how to make it: 

1. In a sauté pan, warm the extra virgin olive oil. Add the chopped peppers and sauté for 2 minutes. Add the spinach and sauté for 1 more minute.
   
2. Add the egg whites and Mediterranean seasoning and scramble everything together.
   
3. Add the salmon and continue to scramble together.
   
4. Add the Parmesan cheese, if desired.
   
5. Pat the mixture down until it is flat in the pan, like an omelet. Top with chopped tomatoes and cover pan with a lid for 1 minute, until everything is set and cheese has melted. Add salt and pepper, to taste.
   
6. Cut into four quarter-portions and serve.
   

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