Name: Scrambled Egg Whites with Spiced Lentils and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7/8 cup Egg Whites; 1/3 cup Cooked Red Lentils; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 1/4 cup Red Onion, diced; 1 teaspoon Berbere Spice Blend; 1/4 Avocado, sliced

Scrambled Egg Whites with Spiced Lentils and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spiced Lentils and Sautéed Spinach

Fluffy egg whites scrambled with berbere-spiced red lentils and wilted baby spinach, topped with slices of rich, creamy avocado.

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NUTRITION

Protein

33.2g

Fat

22g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

7/8 cup Egg Whites

1/3 cup Cooked Red Lentils

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/4 cup Red Onion, diced

1 teaspoon Berbere Spice Blend

1/4 Avocado, sliced

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PREPARATION

1
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
2
Add the diced red onion to the skillet and sauté for 3-4 minutes until softened and translucent.
3
Stir in the cooked red lentils and the berbere spice blend, tossing frequently for 1 minute until the spices become fragrant.
4
Add the baby spinach to the pan and cook for about 1 minute, just until the leaves are wilted and bright green.
5
Reduce the heat to medium-low and pour in the egg whites.
6
Gently scramble the mixture with a spatula, stirring constantly until the egg whites are fully set and fluffy.
7
Remove from heat and transfer the scramble to a plate.
8
Top with the fresh avocado slices and serve immediately.