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

Enjoy a light yet satisfying breakfast featuring a delicate scramble of egg whites with a medley of bell pepper, tomato, and onion, paired with perfectly sautéed spinach. Served with a slice of whole-grain toast and creamy avocado, this plate is designed to deliver a balanced start to your day while keeping protein modest and calories in check.

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NUTRITION

318kcal
Protein
12.8g
Fat
19.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

2 egg whites (66g)

1/2 cup diced mixed veggies (50g)

2 teaspoons olive oil (10g) for scramble

1 cup spinach (30g)

1 teaspoon olive oil (5g) for spinach

1 slice whole grain toast (28g)

1/4 avocado (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 2 teaspoons of olive oil to the skillet and sauté the diced mixed veggies until slightly softened, about 2-3 minutes.

  • 3

    Pour in 2 egg whites and gently scramble them together with the veggies until just set.

  • 4

    In a separate pan, heat 1 teaspoon of olive oil over medium heat and toss in the spinach. Sauté until wilted, about 1-2 minutes.

  • 5

    Plate the veggie scramble alongside the sautéed spinach.

  • 6

    Toast a slice of whole-grain bread until golden and serve it with sliced 1/4 avocado on top or on the side.

  • 7

    Enjoy your balanced breakfast!

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

Enjoy a light yet satisfying breakfast featuring a delicate scramble of egg whites with a medley of bell pepper, tomato, and onion, paired with perfectly sautéed spinach. Served with a slice of whole-grain toast and creamy avocado, this plate is designed to deliver a balanced start to your day while keeping protein modest and calories in check.

NUTRITION

318kcal
Protein
12.8g
Fat
19.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

2 egg whites (66g)

1/2 cup diced mixed veggies (50g)

2 teaspoons olive oil (10g) for scramble

1 cup spinach (30g)

1 teaspoon olive oil (5g) for spinach

1 slice whole grain toast (28g)

1/4 avocado (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 2 teaspoons of olive oil to the skillet and sauté the diced mixed veggies until slightly softened, about 2-3 minutes.

  • 3

    Pour in 2 egg whites and gently scramble them together with the veggies until just set.

  • 4

    In a separate pan, heat 1 teaspoon of olive oil over medium heat and toss in the spinach. Sauté until wilted, about 1-2 minutes.

  • 5

    Plate the veggie scramble alongside the sautéed spinach.

  • 6

    Toast a slice of whole-grain bread until golden and serve it with sliced 1/4 avocado on top or on the side.

  • 7

    Enjoy your balanced breakfast!