Egg White Veggie Scramble with Greek Yogurt and Fresh Berries

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

Egg White Veggie Scramble with Greek Yogurt and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Greek Yogurt and Fresh Berries

Sautéed egg whites with spinach and peppers served alongside creamy Greek yogurt and fresh blueberries, finished with a sprinkle of nutty hemp hearts.

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NUTRITION

378kcal
Protein
35g
Fat
16.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Greek Yogurt

1 cup Fresh Spinach

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 cup Blueberries

1/3 medium Avocado

1 tsp Hemp Hearts

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PREPARATION

  • 1

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

  • 2

    Add the chopped bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula until they are fully set and fluffy.

  • 5

    Plate the scramble and top with sliced avocado.

  • 6

    Serve the Greek yogurt in a small bowl on the side, topped with fresh blueberries and a sprinkle of hemp hearts.

Egg White Veggie Scramble with Greek Yogurt and Fresh Berries

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

Egg White Veggie Scramble with Greek Yogurt and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Greek Yogurt and Fresh Berries

Sautéed egg whites with spinach and peppers served alongside creamy Greek yogurt and fresh blueberries, finished with a sprinkle of nutty hemp hearts.

NUTRITION

378kcal
Protein
35g
Fat
16.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup 2% Greek Yogurt

1 cup Fresh Spinach

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 cup Blueberries

1/3 medium Avocado

1 tsp Hemp Hearts

PREPARATION

  • 1

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

  • 2

    Add the chopped bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula until they are fully set and fluffy.

  • 5

    Plate the scramble and top with sliced avocado.

  • 6

    Serve the Greek yogurt in a small bowl on the side, topped with fresh blueberries and a sprinkle of hemp hearts.