Name: Egg White Vegetable Scramble with Toasted Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Egg Whites; 1.5 tablespoons Slivered Almonds; 2 cups Fresh Spinach; 0.5 cup diced Red Bell Pepper; 0.25 cup diced Yellow Onion; 2 teaspoons Avocado Oil

Egg White Vegetable Scramble with Toasted Almonds

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

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Toasted Almonds

Fluffy egg whites scrambled with sautéed peppers, onions, and fresh spinach, finished with a handful of golden toasted almonds for a satisfying crunch.

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NUTRITION

Protein

31.8g

Fat

16g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1.5 tablespoons Slivered Almonds

2 cups Fresh Spinach

0.5 cup diced Red Bell Pepper

0.25 cup diced Yellow Onion

2 teaspoons Avocado Oil

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PREPARATION

1
Place the slivered almonds in a small dry skillet over medium heat.
2
Toast the almonds for 3-5 minutes, shaking the pan frequently until they are fragrant and golden brown, then set them aside.
3
Heat the avocado oil in a large non-stick skillet over medium-high heat.
4
Add the diced onions and red bell peppers to the skillet and sauté for 4-5 minutes until the vegetables are tender and slightly browned.
5
Add the fresh spinach to the pan and cook for about 1 minute until it is just wilted.
6
Reduce the heat to medium and pour the egg whites into the skillet with the vegetables.
7
Gently stir the mixture with a spatula until the egg whites are fully cooked, opaque, and fluffy.
8
Season the scramble with a pinch of sea salt and black pepper to taste.
9
Transfer the scramble to a plate and garnish with the toasted almonds before serving.