Egg White Spinach Scramble with Greek Yogurt

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

Egg White Spinach Scramble with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Greek Yogurt

Fluffy egg whites scrambled with fresh spinach and creamy Greek yogurt, served with sliced avocado for a buttery finish.

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NUTRITION

250kcal
Protein
25.3g
Fat
12.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2/5 cup Non-fat Plain Greek Yogurt

2 cups Fresh Baby Spinach

1/2 small Hass Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a small bowl, whisk together the liquid egg whites and Greek yogurt until the mixture is smooth and well combined.

  • 2

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

  • 3

    Add the fresh baby spinach to the skillet and sauté for about one minute until it just begins to wilt.

  • 4

    Pour the egg white and yogurt mixture into the skillet and season with a pinch of salt and black pepper.

  • 5

    Stir the eggs gently and continuously with a spatula until they are just set and have a creamy texture.

  • 6

    Slide the scramble onto a plate and garnish with the sliced avocado for a rich finish.

Egg White Spinach Scramble with Greek Yogurt

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

Egg White Spinach Scramble with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Greek Yogurt

Fluffy egg whites scrambled with fresh spinach and creamy Greek yogurt, served with sliced avocado for a buttery finish.

NUTRITION

250kcal
Protein
25.3g
Fat
12.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2/5 cup Non-fat Plain Greek Yogurt

2 cups Fresh Baby Spinach

1/2 small Hass Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    In a small bowl, whisk together the liquid egg whites and Greek yogurt until the mixture is smooth and well combined.

  • 2

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

  • 3

    Add the fresh baby spinach to the skillet and sauté for about one minute until it just begins to wilt.

  • 4

    Pour the egg white and yogurt mixture into the skillet and season with a pinch of salt and black pepper.

  • 5

    Stir the eggs gently and continuously with a spatula until they are just set and have a creamy texture.

  • 6

    Slide the scramble onto a plate and garnish with the sliced avocado for a rich finish.