Avocado, Salmon, Cream Cheese & Spinach Egg Roll with Soy Sauce
Smoked salmon, creamy avocado and cheese, and tender spinach wrapped in a thin, golden egg omelet and served with soy sauce for a rich, savory roll.
Ingredients
2 eggs
1 tsp butter (for omelet)
2 oz smoked salmon
¼ avocado, thinly sliced
1 oz cream cheese, softened
¼ cup spinach, sautéed
1 Tbsp green onion, chopped (for garnish)
1 Tbsp soy sauce or coconut aminos (for dipping)
Salt and pepper, to taste
Macronutrients
Protein: 30g
Fat: 38g
Carbs: 4g
Preparation
In a bowl, beat the eggs (2) with a pinch of salt. Heat a nonstick skillet over medium heat and melt the butter (1 tsp). Pour in the eggs and swirl to form a thin, even omelet. Cook for 2–3 minutes until just set, then carefully transfer to a clean surface and let cool slightly.
Spread the softened cream cheese (1 oz) evenly across the center of the egg wrap. Layer the sautéed spinach (¼ cup), smoked salmon (2 oz), and sliced avocado (¼ avocado) on top. Season with a pinch of salt and pepper.
Gently roll the omelet up tightly, tucking the edges as you go to form a firm roll. Slice into even pieces.
Plate the egg rolls and serve with soy sauce or coconut aminos (1 Tbsp) for dipping. Garnish with chopped green onion (1 Tbsp) on the side.
7 rounds for time:
1 weighted pull-up, 15kg
3 strict pull-ups
5 kipping pull-ups
18:33