Protein-Packed Spinach and Egg White Breakfast Bowl

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

Protein-Packed Spinach and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Egg White Breakfast Bowl

Enjoy a vibrant bowl bursting with fresh spinach, succulent egg whites, and a medley of sautéed vegetables crowned with a sprinkle of low-fat cheddar and a serving of quinoa for an energizing start to your day or a balanced meal any time.

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NUTRITION

321kcal
Protein
39g
Fat
5.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 cups Fresh Spinach (60g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup White Mushrooms (35g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1/3 cup Cooked Quinoa (60g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Add the white mushrooms and sauté for about 2-3 minutes until they begin to soften.

  • 3

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

  • 4

    Pour in the egg whites evenly over the vegetables and gently stir to combine. Cook until the egg whites are set, about 3-4 minutes.

  • 5

    Stir in the low-fat cheddar cheese and allow it to melt slightly.

  • 6

    Transfer the egg and vegetable mixture to a bowl and top with the cooked quinoa.

  • 7

    Season with a pinch of salt and pepper to taste, and serve immediately.

Protein-Packed Spinach and Egg White Breakfast Bowl

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

Protein-Packed Spinach and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Egg White Breakfast Bowl

Enjoy a vibrant bowl bursting with fresh spinach, succulent egg whites, and a medley of sautéed vegetables crowned with a sprinkle of low-fat cheddar and a serving of quinoa for an energizing start to your day or a balanced meal any time.

NUTRITION

321kcal
Protein
39g
Fat
5.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 cups Fresh Spinach (60g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup White Mushrooms (35g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1/3 cup Cooked Quinoa (60g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Add the white mushrooms and sauté for about 2-3 minutes until they begin to soften.

  • 3

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

  • 4

    Pour in the egg whites evenly over the vegetables and gently stir to combine. Cook until the egg whites are set, about 3-4 minutes.

  • 5

    Stir in the low-fat cheddar cheese and allow it to melt slightly.

  • 6

    Transfer the egg and vegetable mixture to a bowl and top with the cooked quinoa.

  • 7

    Season with a pinch of salt and pepper to taste, and serve immediately.