Egg White Scramble with Sautéed Spinach and Feta

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

Egg White Scramble with Sautéed Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Feta

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble enriched with tangy feta and nutrient-packed spinach, served with a side of roasted sweet potato and creamy avocado, all brought together with a drizzle of olive oil for a burst of flavor.

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NUTRITION

585kcal
Protein
26.7g
Fat
39.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~150g)

1 ounce feta cheese (~28g)

1 cup raw spinach (~30g)

1 medium sweet potato (~114g)

1/2 medium avocado (~100g)

Olive oil (2 tsp for sautéing + 1 tbsp drizzle, ~24g total)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork, place it on a baking sheet, and roast in the oven for about 45 minutes or until tender.

  • 2

    While the sweet potato is roasting, heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté until it wilts, about 2 minutes.

  • 3

    In a bowl, whisk together the egg whites lightly. Pour them into the skillet with the spinach and gently scramble until just set.

  • 4

    Crumble the feta cheese over the scramble, stirring gently to combine, and cook for an additional minute to soften the feta slightly.

  • 5

    Plate your egg white scramble alongside the roasted sweet potato. Top with sliced avocado and finish with an extra drizzle of 1 tablespoon olive oil over the avocado for added richness.

  • 6

    Season with salt and pepper to taste and serve immediately.

Egg White Scramble with Sautéed Spinach and Feta

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

Egg White Scramble with Sautéed Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Feta

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble enriched with tangy feta and nutrient-packed spinach, served with a side of roasted sweet potato and creamy avocado, all brought together with a drizzle of olive oil for a burst of flavor.

NUTRITION

585kcal
Protein
26.7g
Fat
39.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~150g)

1 ounce feta cheese (~28g)

1 cup raw spinach (~30g)

1 medium sweet potato (~114g)

1/2 medium avocado (~100g)

Olive oil (2 tsp for sautéing + 1 tbsp drizzle, ~24g total)

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork, place it on a baking sheet, and roast in the oven for about 45 minutes or until tender.

  • 2

    While the sweet potato is roasting, heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté until it wilts, about 2 minutes.

  • 3

    In a bowl, whisk together the egg whites lightly. Pour them into the skillet with the spinach and gently scramble until just set.

  • 4

    Crumble the feta cheese over the scramble, stirring gently to combine, and cook for an additional minute to soften the feta slightly.

  • 5

    Plate your egg white scramble alongside the roasted sweet potato. Top with sliced avocado and finish with an extra drizzle of 1 tablespoon olive oil over the avocado for added richness.

  • 6

    Season with salt and pepper to taste and serve immediately.