Name: Egg White Scramble with Spinach, Bell Peppers, and Greek Yogurt Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 egg whites (approx. 198g); 1 cup fresh spinach (30g); 1/2 cup diced red bell pepper (75g); 1/3 cup nonfat Greek yogurt (80g); 1 slice whole wheat bread (30g); 1/2 cup mixed berries (75g); 2 tsp olive oil (9g)

Egg White Scramble with Spinach, Bell Peppers, and Greek Yogurt Toast

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Bell Peppers, and Greek Yogurt Toast

Enjoy a bright, energizing breakfast featuring a fluffy egg white scramble lightly sautéed in olive oil with fresh spinach and diced red bell peppers, paired with a slice of whole wheat toast smothered in creamy nonfat Greek yogurt and a side of mixed berries for a naturally sweet finish.

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NUTRITION

Protein

35.3g

Fat

10.8g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1 cup fresh spinach (30g)

1/2 cup diced red bell pepper (75g)

1/3 cup nonfat Greek yogurt (80g)

1 slice whole wheat bread (30g)

1/2 cup mixed berries (75g)

2 tsp olive oil (9g)

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PREPARATION

1
Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.
2
Add the diced red bell pepper and sauté for about 1-2 minutes until slightly softened.
3
Add the fresh spinach and stir until wilted, about 1 minute.
4
Pour in the egg whites and gently scramble with the vegetables until cooked through, about 3-4 minutes.
5
While the scramble is finishing, toast one slice of whole wheat bread.
6
Spread 1/3 cup of nonfat Greek yogurt evenly on the toasted bread.
7
Plate the egg white scramble alongside the Greek yogurt toast and serve with a side of mixed berries.