Egg White Vegetable Scramble with Baby Spinach

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

Egg White Vegetable Scramble with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Baby Spinach

A light, protein-packed scramble featuring fluffy egg whites combined with a medley of fresh vegetables and baby spinach, lightly sautéed in olive oil to bring out their natural sweetness. Perfect for starting your day with a burst of energy and clean, nourishing flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

215kcal
Protein
23.2g
Fat
9.3g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

6 Egg Whites (approx. 198g)

1 cup Baby Spinach (30g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Onion (40g)

2 tsp Olive Oil (10g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the diced onion and red bell pepper for 2-3 minutes until they soften.

  • 3

    Add the baby spinach and cook for an additional 1 minute until just wilted.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables.

  • 5

    Cook the scramble for 3-4 minutes until the egg whites are fully set but remain soft.

  • 6

    Season with salt and pepper to taste, then serve warm.

Egg White Vegetable Scramble with Baby Spinach

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

Egg White Vegetable Scramble with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Baby Spinach

A light, protein-packed scramble featuring fluffy egg whites combined with a medley of fresh vegetables and baby spinach, lightly sautéed in olive oil to bring out their natural sweetness. Perfect for starting your day with a burst of energy and clean, nourishing flavor.

NUTRITION

215kcal
Protein
23.2g
Fat
9.3g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

6 Egg Whites (approx. 198g)

1 cup Baby Spinach (30g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Onion (40g)

2 tsp Olive Oil (10g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the diced onion and red bell pepper for 2-3 minutes until they soften.

  • 3

    Add the baby spinach and cook for an additional 1 minute until just wilted.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables.

  • 5

    Cook the scramble for 3-4 minutes until the egg whites are fully set but remain soft.

  • 6

    Season with salt and pepper to taste, then serve warm.