Egg White and Veggie Scramble with Quinoa

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

Egg White and Veggie Scramble with Quinoa

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Quinoa

Fluffy egg whites scrambled with sautéed peppers and spinach over nutty quinoa, finished with a slice of creamy avocado.

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NUTRITION

402kcal
Protein
34.2g
Fat
14.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/2 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup chopped Red Bell Pepper

2 tablespoons diced Yellow Onion

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado, sliced

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Toss in the baby spinach and cook just until it starts to wilt.

  • 4

    Pour the egg whites into the skillet and gently stir with a spatula until they are fully set and fluffy.

  • 5

    Stir in the pre-cooked quinoa and cook for another minute until the quinoa is heated through.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Egg White and Veggie Scramble with Quinoa

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

Egg White and Veggie Scramble with Quinoa

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Quinoa

Fluffy egg whites scrambled with sautéed peppers and spinach over nutty quinoa, finished with a slice of creamy avocado.

NUTRITION

402kcal
Protein
34.2g
Fat
14.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/2 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup chopped Red Bell Pepper

2 tablespoons diced Yellow Onion

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado, sliced

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Toss in the baby spinach and cook just until it starts to wilt.

  • 4

    Pour the egg whites into the skillet and gently stir with a spatula until they are fully set and fluffy.

  • 5

    Stir in the pre-cooked quinoa and cook for another minute until the quinoa is heated through.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.