Egg White Veggie Scramble with Sautéed Spinach and Blueberries

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 Blueberries

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach and Blueberries

A light, nutrient-packed morning scramble featuring fluffy egg whites with a medley of sautéed bell peppers, mushrooms, and onions, paired with gently wilted spinach and a refreshing side of sweet blueberries paired with a touch of creamy avocado. This dish is a perfect balance of bright flavors and textures to kickstart your day.

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NUTRITION

260kcal
Protein
13.9g
Fat
12.6g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈99g)

1/4 cup chopped red bell pepper (≈38g)

1/4 cup sliced mushrooms (≈18g)

1/4 cup diced onion (≈40g)

1 tsp olive oil (4.5g) for scramble

1 cup fresh spinach (≈30g)

1 tsp olive oil (4.5g) for spinach

1/2 of a medium avocado (≈50g)

3/4 cup blueberries (≈110g)

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the diced onions, chopped red bell pepper, and sliced mushrooms. Sauté for about 2-3 minutes until the vegetables begin to soften.

  • 3

    Pour the egg whites into the skillet with the vegetables and gently scramble until just set.

  • 4

    In a separate pan, heat 1 tsp olive oil over medium heat and add the fresh spinach. Sauté quickly for 1-2 minutes until wilted.

  • 5

    Plate the veggie scramble alongside the sautéed spinach. Slice the avocado and arrange it on the spinach, then serve with a side of blueberries.

  • 6

    Enjoy your balanced breakfast, perfect for a light yet nutrient-rich start to your day!

Egg White Veggie Scramble with Sautéed Spinach and Blueberries

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 Blueberries

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach and Blueberries

A light, nutrient-packed morning scramble featuring fluffy egg whites with a medley of sautéed bell peppers, mushrooms, and onions, paired with gently wilted spinach and a refreshing side of sweet blueberries paired with a touch of creamy avocado. This dish is a perfect balance of bright flavors and textures to kickstart your day.

NUTRITION

260kcal
Protein
13.9g
Fat
12.6g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈99g)

1/4 cup chopped red bell pepper (≈38g)

1/4 cup sliced mushrooms (≈18g)

1/4 cup diced onion (≈40g)

1 tsp olive oil (4.5g) for scramble

1 cup fresh spinach (≈30g)

1 tsp olive oil (4.5g) for spinach

1/2 of a medium avocado (≈50g)

3/4 cup blueberries (≈110g)

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the diced onions, chopped red bell pepper, and sliced mushrooms. Sauté for about 2-3 minutes until the vegetables begin to soften.

  • 3

    Pour the egg whites into the skillet with the vegetables and gently scramble until just set.

  • 4

    In a separate pan, heat 1 tsp olive oil over medium heat and add the fresh spinach. Sauté quickly for 1-2 minutes until wilted.

  • 5

    Plate the veggie scramble alongside the sautéed spinach. Slice the avocado and arrange it on the spinach, then serve with a side of blueberries.

  • 6

    Enjoy your balanced breakfast, perfect for a light yet nutrient-rich start to your day!