Scrambled Egg Whites with Spinach and Feta

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

Scrambled Egg Whites with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Feta

Fluffy egg whites scrambled with fresh baby spinach and tangy feta cheese, served with toasted whole-grain bread for a satisfying crunch.

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NUTRITION

331kcal
Protein
28.8g
Fat
14.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 cups Baby Spinach

1 ounce Feta Cheese

1.5 teaspoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the skillet over the spinach.

  • 4

    Cook slowly, using a silicone spatula to gently push the cooked whites toward the center to create soft curds.

  • 5

    When the eggs are nearly set, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.

  • 6

    While the eggs finish cooking, toast the slice of whole wheat bread until golden and crisp.

  • 7

    Remove the eggs from the heat immediately to prevent overcooking and serve alongside the warm toast.

Scrambled Egg Whites with Spinach and Feta

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

Scrambled Egg Whites with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Feta

Fluffy egg whites scrambled with fresh baby spinach and tangy feta cheese, served with toasted whole-grain bread for a satisfying crunch.

NUTRITION

331kcal
Protein
28.8g
Fat
14.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 cups Baby Spinach

1 ounce Feta Cheese

1.5 teaspoons Extra Virgin Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the liquid egg whites into the skillet over the spinach.

  • 4

    Cook slowly, using a silicone spatula to gently push the cooked whites toward the center to create soft curds.

  • 5

    When the eggs are nearly set, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.

  • 6

    While the eggs finish cooking, toast the slice of whole wheat bread until golden and crisp.

  • 7

    Remove the eggs from the heat immediately to prevent overcooking and serve alongside the warm toast.