Egg White Scramble with Spinach and Grilled Shrimp

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

Egg White Scramble with Spinach and Grilled Shrimp

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Shrimp

A vibrant and protein-packed breakfast featuring a light egg white scramble with fresh baby spinach, complemented by perfectly grilled shrimp. Served with a slice of whole wheat toast and a side of creamy avocado to round out the meal, this dish is a delightful blend of flavors and textures to fuel your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
43.6g
Fat
17g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

1 cup baby spinach (30g)

2 ounces grilled shrimp (56g)

1 slice whole wheat bread (28g)

1/2 avocado (68g)

1 tsp olive oil (5g)

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 baby spinach to the skillet and sauté for about 1-2 minutes until just wilted.

  • 3

    Pour in the egg whites and gently scramble with the spinach until cooked through, about 3-4 minutes.

  • 4

    While the eggs are cooking, grill the shrimp until they are pink and opaque, approximately 2 minutes per side.

  • 5

    Toast the whole wheat bread until lightly crispy.

  • 6

    Plate the scrambled egg whites with spinach, arrange the grilled shrimp on the side, and add the toasted bread.

  • 7

    Slice the avocado or mash it lightly and serve alongside to complete the meal.

Egg White Scramble with Spinach and Grilled Shrimp

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

Egg White Scramble with Spinach and Grilled Shrimp

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Shrimp

A vibrant and protein-packed breakfast featuring a light egg white scramble with fresh baby spinach, complemented by perfectly grilled shrimp. Served with a slice of whole wheat toast and a side of creamy avocado to round out the meal, this dish is a delightful blend of flavors and textures to fuel your morning.

NUTRITION

426kcal
Protein
43.6g
Fat
17g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

1 cup baby spinach (30g)

2 ounces grilled shrimp (56g)

1 slice whole wheat bread (28g)

1/2 avocado (68g)

1 tsp olive oil (5g)

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for about 1-2 minutes until just wilted.

  • 3

    Pour in the egg whites and gently scramble with the spinach until cooked through, about 3-4 minutes.

  • 4

    While the eggs are cooking, grill the shrimp until they are pink and opaque, approximately 2 minutes per side.

  • 5

    Toast the whole wheat bread until lightly crispy.

  • 6

    Plate the scrambled egg whites with spinach, arrange the grilled shrimp on the side, and add the toasted bread.

  • 7

    Slice the avocado or mash it lightly and serve alongside to complete the meal.