Egg White Veggie Scramble with Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach

Start your day with a light yet flavorful scramble featuring a mix of tender egg whites and a single rich egg yolk, complemented by vibrant sautéed spinach, diced red bell peppers, zucchini, and juicy cherry tomatoes. Topped with a sprinkle of crumbled low-fat feta, this dish offers a harmonious blend of textures and refreshing tastes, perfect for a clean, balanced breakfast.

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NUTRITION

263kcal
Protein
19.2g
Fat
16.6g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 large egg yolk

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced zucchini

1/4 cup cherry tomatoes

1.5 teaspoons olive oil

1 ounce low-fat feta cheese

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites and egg yolk until well blended.

  • 2

    Heat 1.5 teaspoons of olive oil in a nonstick skillet over medium heat.

  • 3

    Add the diced red bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 2-3 minutes until they start softening.

  • 4

    Add the fresh spinach and continue sautéing until the spinach wilts, about 1-2 minutes.

  • 5

    Pour the egg mixture over the veggies and gently scramble them together, cooking until the eggs are just set.

  • 6

    Remove from heat and sprinkle crumbled low-fat feta cheese on top.

  • 7

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

Egg White Veggie Scramble with Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach

Start your day with a light yet flavorful scramble featuring a mix of tender egg whites and a single rich egg yolk, complemented by vibrant sautéed spinach, diced red bell peppers, zucchini, and juicy cherry tomatoes. Topped with a sprinkle of crumbled low-fat feta, this dish offers a harmonious blend of textures and refreshing tastes, perfect for a clean, balanced breakfast.

NUTRITION

263kcal
Protein
19.2g
Fat
16.6g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 large egg yolk

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced zucchini

1/4 cup cherry tomatoes

1.5 teaspoons olive oil

1 ounce low-fat feta cheese

PREPARATION

  • 1

    In a bowl, whisk together the egg whites and egg yolk until well blended.

  • 2

    Heat 1.5 teaspoons of olive oil in a nonstick skillet over medium heat.

  • 3

    Add the diced red bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 2-3 minutes until they start softening.

  • 4

    Add the fresh spinach and continue sautéing until the spinach wilts, about 1-2 minutes.

  • 5

    Pour the egg mixture over the veggies and gently scramble them together, cooking until the eggs are just set.

  • 6

    Remove from heat and sprinkle crumbled low-fat feta cheese on top.

  • 7

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