Egg White and Tuna Rice Bowl with Sautéed Spinach

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

Egg White and Tuna Rice Bowl with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Tuna Rice Bowl with Sautéed Spinach

Savor a nourishing bowl featuring fluffy egg whites and tender tuna over a bed of perfectly steamed white rice, complemented by garlicky sautéed spinach and creamy avocado, all lightly enhanced with olive oil. This hearty breakfast melds classic Korean-inspired seafood and rice flavors into a clean, balanced meal.

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NUTRITION

737kcal
Protein
31.6g
Fat
42.7g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1/3 can tuna in water (~47g drained)

1 cup cooked white rice (~158g)

0.5 cup sautéed spinach (~90g)

2 tbsp extra virgin olive oil (~27g total)

1/2 avocado (~100g)

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PREPARATION

  • 1

    Separate egg whites from whole eggs if needed and set aside.

  • 2

    Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add a handful of fresh spinach (about 0.5 cup after cooking) and sauté with a pinch of salt and pepper until wilted. Remove from heat and set aside.

  • 3

    In a bowl, whisk egg whites lightly and pour them into a clean skillet over medium-low heat. Cook gently until set, stirring occasionally to create soft curds.

  • 4

    Open a can of tuna in water, drain it well, and measure out roughly 1/3 of the can. Gently fold the tuna into the cooked egg whites.

  • 5

    Layer the cooked white rice in a bowl. Spoon the egg white and tuna mixture over the rice.

  • 6

    Top with the sautéed spinach and add slices or chunks of 1/2 avocado.

  • 7

    Drizzle the remaining 1 tablespoon of olive oil over the bowl for extra flavor. Season with salt and pepper as desired.

  • 8

    Serve warm and enjoy your balanced, protein-focused breakfast.

Egg White and Tuna Rice Bowl with Sautéed Spinach

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

Egg White and Tuna Rice Bowl with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Tuna Rice Bowl with Sautéed Spinach

Savor a nourishing bowl featuring fluffy egg whites and tender tuna over a bed of perfectly steamed white rice, complemented by garlicky sautéed spinach and creamy avocado, all lightly enhanced with olive oil. This hearty breakfast melds classic Korean-inspired seafood and rice flavors into a clean, balanced meal.

NUTRITION

737kcal
Protein
31.6g
Fat
42.7g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1/3 can tuna in water (~47g drained)

1 cup cooked white rice (~158g)

0.5 cup sautéed spinach (~90g)

2 tbsp extra virgin olive oil (~27g total)

1/2 avocado (~100g)

PREPARATION

  • 1

    Separate egg whites from whole eggs if needed and set aside.

  • 2

    Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add a handful of fresh spinach (about 0.5 cup after cooking) and sauté with a pinch of salt and pepper until wilted. Remove from heat and set aside.

  • 3

    In a bowl, whisk egg whites lightly and pour them into a clean skillet over medium-low heat. Cook gently until set, stirring occasionally to create soft curds.

  • 4

    Open a can of tuna in water, drain it well, and measure out roughly 1/3 of the can. Gently fold the tuna into the cooked egg whites.

  • 5

    Layer the cooked white rice in a bowl. Spoon the egg white and tuna mixture over the rice.

  • 6

    Top with the sautéed spinach and add slices or chunks of 1/2 avocado.

  • 7

    Drizzle the remaining 1 tablespoon of olive oil over the bowl for extra flavor. Season with salt and pepper as desired.

  • 8

    Serve warm and enjoy your balanced, protein-focused breakfast.