YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Sautéed Spinach
A light and vibrant egg white scramble tossed with fresh bell peppers, onions, and tomatoes, paired with a side of garlicky sautéed spinach. This breakfast is bursting with color and flavor, providing a protein-packed start to your day while keeping the calories low.
INGREDIENTS
6 large egg whites
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped
1/4 cup tomato, chopped
1 cup cooked spinach
1 teaspoon olive oil
PREPARATION
Preheat a non-stick skillet over medium heat.
Add half of the olive oil to the skillet and toss in the chopped red bell pepper, onion, and tomato. Sauté for 2-3 minutes until softened.
Meanwhile, in a bowl, whisk the egg whites until slightly frothy.
Pour the egg whites into the skillet with the veggies. Gently stir to combine and cook until the eggs are softly set.
In a separate small pan, heat the remaining olive oil over medium heat and add the spinach. Sauté for 1-2 minutes until wilted and tender.
Plate the scrambled egg whites with veggies and serve with the side of sautéed spinach. Enjoy your nutritious breakfast!