Scrambled Egg Whites with Sautéed Spinach and Avocado

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

Scrambled Egg Whites with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Avocado

Lightly scrambled egg whites and sautéed spinach served over toasted sprouted grain bread with creamy sliced avocado.

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NUTRITION

420kcal
Protein
34.3g
Fat
20.3g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 cups Fresh Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach and stir gently and constantly until the whites are set and fluffy.

  • 4

    While the eggs cook, toast the sprouted grain bread until it is golden and crisp.

  • 5

    Place the toasted bread on a plate and top it with the egg white and spinach scramble.

  • 6

    Slice the avocado and arrange it over the eggs, then finish with a pinch of sea salt and cracked black pepper if desired.

Scrambled Egg Whites with Sautéed Spinach and Avocado

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

Scrambled Egg Whites with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Avocado

Lightly scrambled egg whites and sautéed spinach served over toasted sprouted grain bread with creamy sliced avocado.

NUTRITION

420kcal
Protein
34.3g
Fat
20.3g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 cups Fresh Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach and stir gently and constantly until the whites are set and fluffy.

  • 4

    While the eggs cook, toast the sprouted grain bread until it is golden and crisp.

  • 5

    Place the toasted bread on a plate and top it with the egg white and spinach scramble.

  • 6

    Slice the avocado and arrange it over the eggs, then finish with a pinch of sea salt and cracked black pepper if desired.