Egg White and Shrimp Veggie Scramble

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

Egg White and Shrimp Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Shrimp Veggie Scramble

A light and vibrant breakfast scramble featuring fluffy egg whites, succulent shrimp, and a medley of fresh veggies, accented with a hint of creamy avocado and a drizzle of olive oil for a burst of flavor and a perfect balance to start your day.

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NUTRITION

279kcal
Protein
29.6g
Fat
12.8g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~155g)

1.5 oz shrimp (~42g)

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1/4 small red onion

1.5 tsp olive oil

1/4 medium avocado

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PREPARATION

  • 1

    Prep the shrimp by rinsing and patting them dry. If large, chop into bite-sized pieces.

  • 2

    Finely slice the red onion and halve the cherry tomatoes. Rinse the spinach and set aside.

  • 3

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 4

    Sauté the red onion for 1-2 minutes until it begins to soften.

  • 5

    Add the shrimp to the skillet and cook for about 2-3 minutes until just pink and opaque.

  • 6

    Pour in the egg whites and gently stir, allowing them to cook and incorporate with the shrimp and onions.

  • 7

    When the egg whites start to set, fold in the spinach and cherry tomatoes. Continue cooking for another minute until the spinach wilts slightly.

  • 8

    Remove the skillet from heat and transfer the scramble to a plate.

  • 9

    Top the scramble with slices or small cubes of avocado for a creamy finish.

  • 10

    Season with a pinch of salt and pepper if desired, then serve immediately.

Egg White and Shrimp Veggie Scramble

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

Egg White and Shrimp Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Shrimp Veggie Scramble

A light and vibrant breakfast scramble featuring fluffy egg whites, succulent shrimp, and a medley of fresh veggies, accented with a hint of creamy avocado and a drizzle of olive oil for a burst of flavor and a perfect balance to start your day.

NUTRITION

279kcal
Protein
29.6g
Fat
12.8g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~155g)

1.5 oz shrimp (~42g)

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1/4 small red onion

1.5 tsp olive oil

1/4 medium avocado

PREPARATION

  • 1

    Prep the shrimp by rinsing and patting them dry. If large, chop into bite-sized pieces.

  • 2

    Finely slice the red onion and halve the cherry tomatoes. Rinse the spinach and set aside.

  • 3

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 4

    Sauté the red onion for 1-2 minutes until it begins to soften.

  • 5

    Add the shrimp to the skillet and cook for about 2-3 minutes until just pink and opaque.

  • 6

    Pour in the egg whites and gently stir, allowing them to cook and incorporate with the shrimp and onions.

  • 7

    When the egg whites start to set, fold in the spinach and cherry tomatoes. Continue cooking for another minute until the spinach wilts slightly.

  • 8

    Remove the skillet from heat and transfer the scramble to a plate.

  • 9

    Top the scramble with slices or small cubes of avocado for a creamy finish.

  • 10

    Season with a pinch of salt and pepper if desired, then serve immediately.