Egg White Veggie Scramble with Sautéed Spinach and Toast

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

Egg White Veggie Scramble with Sautéed Spinach and Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach and Toast

Enjoy a light and satisfying breakfast featuring fluffy egg whites scrambled with fresh spinach, bell pepper, and onion, finished with a sprinkle of feta and accompanied by a crisp slice of whole grain toast. A dash of extra olive oil and a few sweet cherry tomatoes round out this vibrant, nutrient-packed morning meal.

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NUTRITION

322kcal
Protein
29.8g
Fat
12.8g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (155g)

1 oz low-fat feta cheese

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

2 tsp olive oil

1 slice whole grain bread

1/4 cup cherry tomatoes

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly spray the skillet or add 1 tsp of olive oil. Add the diced onions and red bell pepper, and sauté for 2-3 minutes until they start to soften.

  • 3

    Add the fresh spinach and continue to sauté until it wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites and let them cook gently, stirring occasionally to form soft curds. Season with a pinch of salt and pepper if desired.

  • 5

    When the eggs are nearly set, sprinkle the low-fat feta cheese over the scramble and gently fold it in.

  • 6

    In a separate pan, toast the slice of whole grain bread until golden and crisp, or use a toaster.

  • 7

    Plate the veggie scramble alongside the toasted bread and garnish with a few cherry tomatoes for a burst of freshness.

  • 8

    Drizzle the remaining 1 tsp olive oil over the scramble for extra richness and serve immediately.

Egg White Veggie Scramble with Sautéed Spinach and Toast

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

Egg White Veggie Scramble with Sautéed Spinach and Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach and Toast

Enjoy a light and satisfying breakfast featuring fluffy egg whites scrambled with fresh spinach, bell pepper, and onion, finished with a sprinkle of feta and accompanied by a crisp slice of whole grain toast. A dash of extra olive oil and a few sweet cherry tomatoes round out this vibrant, nutrient-packed morning meal.

NUTRITION

322kcal
Protein
29.8g
Fat
12.8g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (155g)

1 oz low-fat feta cheese

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

2 tsp olive oil

1 slice whole grain bread

1/4 cup cherry tomatoes

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly spray the skillet or add 1 tsp of olive oil. Add the diced onions and red bell pepper, and sauté for 2-3 minutes until they start to soften.

  • 3

    Add the fresh spinach and continue to sauté until it wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites and let them cook gently, stirring occasionally to form soft curds. Season with a pinch of salt and pepper if desired.

  • 5

    When the eggs are nearly set, sprinkle the low-fat feta cheese over the scramble and gently fold it in.

  • 6

    In a separate pan, toast the slice of whole grain bread until golden and crisp, or use a toaster.

  • 7

    Plate the veggie scramble alongside the toasted bread and garnish with a few cherry tomatoes for a burst of freshness.

  • 8

    Drizzle the remaining 1 tsp olive oil over the scramble for extra richness and serve immediately.