Egg White Vegetable Scramble with Quinoa and Spinach

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

Egg White Vegetable Scramble with Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Quinoa and Spinach

A vibrant, gluten-free breakfast scramble featuring fluffy egg whites lightly cooked with fresh spinach, red bell pepper, and tomato, all tossed with a serving of nutty quinoa. A light drizzle of olive oil enhances flavor, making this dish both satisfying and perfectly balanced for your morning boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

316kcal
Protein
27.2g
Fat
11.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1/2 cup cooked quinoa

1 cup raw spinach

1/4 cup diced red bell pepper

1/4 cup diced tomato

2 teaspoons olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and tomato to the skillet, sautéing lightly for 2 minutes until they start to soften.

  • 3

    Pour in the egg whites and allow them to cook gently, stirring occasionally to form soft curds.

  • 4

    Mix in the spinach and continue to cook until the spinach wilts and the egg whites are fully set.

  • 5

    Fold in the cooked quinoa, stirring well to combine all ingredients thoroughly and heat through.

  • 6

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

Egg White Vegetable Scramble with Quinoa and Spinach

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

Egg White Vegetable Scramble with Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Quinoa and Spinach

A vibrant, gluten-free breakfast scramble featuring fluffy egg whites lightly cooked with fresh spinach, red bell pepper, and tomato, all tossed with a serving of nutty quinoa. A light drizzle of olive oil enhances flavor, making this dish both satisfying and perfectly balanced for your morning boost.

NUTRITION

316kcal
Protein
27.2g
Fat
11.3g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites

1/2 cup cooked quinoa

1 cup raw spinach

1/4 cup diced red bell pepper

1/4 cup diced tomato

2 teaspoons olive oil

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and tomato to the skillet, sautéing lightly for 2 minutes until they start to soften.

  • 3

    Pour in the egg whites and allow them to cook gently, stirring occasionally to form soft curds.

  • 4

    Mix in the spinach and continue to cook until the spinach wilts and the egg whites are fully set.

  • 5

    Fold in the cooked quinoa, stirring well to combine all ingredients thoroughly and heat through.

  • 6

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