Egg White Veggie Scramble with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Scramble with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Fresh Spinach

Enjoy a light and flavorful morning scramble featuring tender egg whites mingled with vibrant red bell pepper, sweet onion, fresh spinach, and juicy cherry tomatoes, all sautéed in a hint of extra virgin olive oil to bring out a subtle, aromatic taste perfect for starting your day.

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NUTRITION

136kcal
Protein
12.8g
Fat
5.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

1/4 cup chopped red bell pepper (37g)

1/4 cup chopped onion (40g)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

3 teaspoons extra virgin olive oil (13.5g)

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PREPARATION

  • 1

    In a small bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 3

    Sauté the chopped red bell pepper and onion for about 2 minutes until they start to soften.

  • 4

    Add the fresh spinach and cherry tomatoes, and cook for another 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the egg whites and gently stir, allowing the mixture to cook through and form soft curds.

  • 6

    Season with salt and pepper to taste, and serve immediately.

Egg White Veggie Scramble with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Scramble with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Fresh Spinach

Enjoy a light and flavorful morning scramble featuring tender egg whites mingled with vibrant red bell pepper, sweet onion, fresh spinach, and juicy cherry tomatoes, all sautéed in a hint of extra virgin olive oil to bring out a subtle, aromatic taste perfect for starting your day.

NUTRITION

136kcal
Protein
12.8g
Fat
5.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

1/4 cup chopped red bell pepper (37g)

1/4 cup chopped onion (40g)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

3 teaspoons extra virgin olive oil (13.5g)

PREPARATION

  • 1

    In a small bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 3

    Sauté the chopped red bell pepper and onion for about 2 minutes until they start to soften.

  • 4

    Add the fresh spinach and cherry tomatoes, and cook for another 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the egg whites and gently stir, allowing the mixture to cook through and form soft curds.

  • 6

    Season with salt and pepper to taste, and serve immediately.