Name: Egg White Veggie Scramble with Sautéed Spinach and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large egg whites (132 g); 1 cup fresh spinach (30 g); 1/2 medium zucchini (100 g); 1/4 small onion (40 g); 1/4 medium avocado (50 g); 1 tablespoon olive oil (14 g)

Egg White Veggie Scramble with Sautéed Spinach and Zucchini

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 and Zucchini

Start your day with a vibrant and nourishing scramble featuring fluffy egg whites paired with a medley of fresh spinach, zucchini, and a hint of onion. Enhanced with a touch of avocado for creaminess and a drizzle of olive oil for richness, this gluten-free, low-carb meal is a wholesome, tasty start that delights the palate with every bite.

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NUTRITION

Protein

17.5g

Fat

21.4g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132 g)

1 cup fresh spinach (30 g)

1/2 medium zucchini (100 g)

1/4 small onion (40 g)

1/4 medium avocado (50 g)

1 tablespoon olive oil (14 g)

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add the olive oil.
2
Dice the onion and zucchini, and roughly chop the spinach.
3
Sauté the diced onion in the olive oil for about 2 minutes until softened.
4
Add the zucchini and cook for an additional 2-3 minutes until just tender.
5
Stir in the spinach and cook until wilted, about 1 minute.
6
Pour in the egg whites and gently stir to combine with the vegetables, cooking until the eggs are set, about 3-4 minutes.
7
Remove from heat and transfer to a plate.
8
Top the scramble with diced avocado for a creamy texture, and season lightly with salt and pepper if desired.