Egg White Scramble with Seared Ahi and Fresh Greens

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

Egg White Scramble with Seared Ahi and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Seared Ahi and Fresh Greens

Pan-seared Ahi tuna and fluffy egg whites scrambled with fresh baby spinach and ginger, finished with a drizzle of toasted sesame oil.

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NUTRITION

202kcal
Protein
30.9g
Fat
5.1g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Yellowfin Ahi Tuna

4 large Egg Whites

1 cup Baby Spinach

1 teaspoon Toasted Sesame Oil

1 tablespoon Coconut Aminos

1 tablespoon Green Onions

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PREPARATION

  • 1

    Pat the ahi tuna dry and season lightly with black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the sesame oil.

  • 3

    Sear the tuna for 1 minute per side until golden on the outside but rare in the center, then remove and slice into bite-sized cubes.

  • 4

    Reduce heat to medium and add the remaining oil and baby spinach, sautéing until just wilted.

  • 5

    Pour in the whisked egg whites and coconut aminos, stirring gently until the eggs are set and fluffy.

  • 6

    Fold the seared tuna cubes and sliced green onions into the scramble and serve immediately.

Egg White Scramble with Seared Ahi and Fresh Greens

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

Egg White Scramble with Seared Ahi and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Seared Ahi and Fresh Greens

Pan-seared Ahi tuna and fluffy egg whites scrambled with fresh baby spinach and ginger, finished with a drizzle of toasted sesame oil.

NUTRITION

202kcal
Protein
30.9g
Fat
5.1g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Yellowfin Ahi Tuna

4 large Egg Whites

1 cup Baby Spinach

1 teaspoon Toasted Sesame Oil

1 tablespoon Coconut Aminos

1 tablespoon Green Onions

PREPARATION

  • 1

    Pat the ahi tuna dry and season lightly with black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat with half of the sesame oil.

  • 3

    Sear the tuna for 1 minute per side until golden on the outside but rare in the center, then remove and slice into bite-sized cubes.

  • 4

    Reduce heat to medium and add the remaining oil and baby spinach, sautéing until just wilted.

  • 5

    Pour in the whisked egg whites and coconut aminos, stirring gently until the eggs are set and fluffy.

  • 6

    Fold the seared tuna cubes and sliced green onions into the scramble and serve immediately.