Egg White Veggie Scramble with Sautéed Spinach

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

Egg White Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach

Lightly scrambled egg whites tossed with colorful bell peppers and wilted spinach, served with creamy sliced avocado for a satisfying finish.

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NUTRITION

301kcal
Protein
12.9g
Fat
24.9g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/2 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2-3 minutes until they begin to soften.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula as they begin to set.

  • 4

    Add the fresh spinach to the eggs and continue to fold until the spinach is just wilted and the eggs are fully cooked.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Transfer the scramble to a plate and serve immediately with the creamy sliced avocado on top.

Egg White Veggie Scramble with Sautéed Spinach

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

Egg White Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach

Lightly scrambled egg whites tossed with colorful bell peppers and wilted spinach, served with creamy sliced avocado for a satisfying finish.

NUTRITION

301kcal
Protein
12.9g
Fat
24.9g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/2 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2-3 minutes until they begin to soften.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula as they begin to set.

  • 4

    Add the fresh spinach to the eggs and continue to fold until the spinach is just wilted and the eggs are fully cooked.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Transfer the scramble to a plate and serve immediately with the creamy sliced avocado on top.