Name: Egg White Vegetable Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup Nonfat Greek Yogurt; 1 cup Baby Spinach; 0.5 cup Red Bell Pepper, diced; 0.5 cup White Button Mushrooms, sliced; 2 teaspoons Extra Virgin Olive Oil; 1 slice Whole Wheat Bread; 40 grams Avocado, sliced

Egg White Vegetable Scramble with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Greek Yogurt

Sautéed garden vegetables and fluffy egg whites scrambled together, served with a slice of sprouted grain toast and a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

33.7g

Fat

17.2g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Nonfat Greek Yogurt

1 cup Baby Spinach

0.5 cup Red Bell Pepper, diced

0.5 cup White Button Mushrooms, sliced

2 teaspoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

40 grams Avocado, sliced

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the diced red bell peppers and sliced mushrooms to the pan, sautéing for 3-4 minutes until the vegetables are tender.
3
Stir in the baby spinach and cook just until the leaves begin to wilt.
4
Whisk the egg whites in a small bowl and pour them into the skillet over the sautéed vegetables.
5
Gently scramble the egg whites with a spatula until they are fully set and fluffy.
6
Toast the slice of whole wheat bread until golden and crisp.
7
Transfer the scramble to a plate and serve alongside the toast.
8
Top the eggs with a dollop of nonfat Greek yogurt and the fresh avocado slices before serving.