Egg White Scramble with Spinach and Rice Cakes with Peanut Butter

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

Egg White Scramble with Spinach and Rice Cakes with Peanut Butter

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Rice Cakes with Peanut Butter

Fluffy egg whites scrambled with fresh baby spinach, served with crunchy brown rice cakes topped with creamy, salted peanut butter.

Try 7 days free, then $12.99 / mo.

NUTRITION

319kcal
Protein
28.3g
Fat
13.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

2 Brown Rice Cakes

1 tablespoon Natural Peanut Butter

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Scramble the egg whites gently with a spatula until they are fully set and fluffy.

  • 5

    While the eggs cook, spread the natural peanut butter evenly across the two brown rice cakes.

  • 6

    Transfer the spinach scramble to a plate and serve immediately alongside the crunchy rice cakes.

Egg White Scramble with Spinach and Rice Cakes with Peanut Butter

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

Egg White Scramble with Spinach and Rice Cakes with Peanut Butter

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Rice Cakes with Peanut Butter

Fluffy egg whites scrambled with fresh baby spinach, served with crunchy brown rice cakes topped with creamy, salted peanut butter.

NUTRITION

319kcal
Protein
28.3g
Fat
13.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

2 Brown Rice Cakes

1 tablespoon Natural Peanut Butter

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Scramble the egg whites gently with a spatula until they are fully set and fluffy.

  • 5

    While the eggs cook, spread the natural peanut butter evenly across the two brown rice cakes.

  • 6

    Transfer the spinach scramble to a plate and serve immediately alongside the crunchy rice cakes.