Name: Egg White Veggie Scramble with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 egg whites (132g total); 1/4 cup diced red bell pepper (37g); 1/4 cup diced tomato (45g); 1/2 cup baby spinach (15g); 1/2 teaspoon olive oil (2.3g); 1 tablespoon crumbled feta cheese (15g); 1/2 medium avocado (100g)

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.

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach

A light and fresh breakfast featuring a fluffy egg white scramble packed with diced red bell pepper and tomato, paired with a side of tender sautéed spinach drizzled in olive oil, crumbled feta, and creamy avocado. This balanced dish delivers a satisfying start to your day with vibrant flavors and a nutritious profile.

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NUTRITION

Protein

18.1g

Fat

14.7g

Carbs

13.2g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (132g total)

1/4 cup diced red bell pepper (37g)

1/4 cup diced tomato (45g)

1/2 cup baby spinach (15g)

1/2 teaspoon olive oil (2.3g)

1 tablespoon crumbled feta cheese (15g)

1/2 medium avocado (100g)

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PREPARATION

1
Separate 4 egg whites into a bowl and lightly beat them.
2
Stir in the diced red bell pepper and tomato with the egg whites.
3
Heat a nonstick skillet over medium heat and pour in the egg white mixture. Cook, stirring gently, until the eggs begin to set.
4
In a separate small pan, add 1/2 teaspoon olive oil over medium heat. Once warmed, toss in the baby spinach and sauté until wilted, about 1-2 minutes.
5
Plate the egg white scramble alongside the sautéed spinach.
6
Top the spinach with 1 tablespoon of crumbled feta cheese and serve with 1/2 medium sliced avocado on the side.
7
Enjoy your nutritious, protein-packed breakfast!