Egg White Veggie Scramble with Fresh Spinach

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

Egg White Veggie Scramble with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Fresh Spinach

A light and vibrant scramble featuring tender egg whites combined with fresh spinach, diced tomatoes, and earthy mushrooms sautéed in a hint of olive oil. This dish is a perfect, nutrient-rich start to your day, balancing delicate flavors and textures while keeping the calories and protein just right.

Try 7 days free, then $12.99 / mo.

NUTRITION

130kcal
Protein
12.7g
Fat
7.5g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites

1 cup fresh spinach

1/4 cup diced tomato

1/4 cup sliced mushrooms

1.5 tsp 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

    Sauté the sliced mushrooms in the oil for 1-2 minutes until they begin to soften.

  • 3

    Add the diced tomatoes and fresh spinach, cooking until the spinach wilts slightly, about 1 minute.

  • 4

    Pour in the egg whites and gently stir the mixture, cooking until the egg whites are fully set and slightly fluffy.

  • 5

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

Egg White Veggie Scramble with Fresh Spinach

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

Egg White Veggie Scramble with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Fresh Spinach

A light and vibrant scramble featuring tender egg whites combined with fresh spinach, diced tomatoes, and earthy mushrooms sautéed in a hint of olive oil. This dish is a perfect, nutrient-rich start to your day, balancing delicate flavors and textures while keeping the calories and protein just right.

NUTRITION

130kcal
Protein
12.7g
Fat
7.5g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites

1 cup fresh spinach

1/4 cup diced tomato

1/4 cup sliced mushrooms

1.5 tsp olive oil

PREPARATION

  • 1

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

  • 2

    Sauté the sliced mushrooms in the oil for 1-2 minutes until they begin to soften.

  • 3

    Add the diced tomatoes and fresh spinach, cooking until the spinach wilts slightly, about 1 minute.

  • 4

    Pour in the egg whites and gently stir the mixture, cooking until the egg whites are fully set and slightly fluffy.

  • 5

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