Silky Paneer Scramble with Spinach and Peppers

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

Silky Paneer Scramble with Spinach and Peppers

YOUR SOLIN GENERATED RECIPE

Silky Paneer Scramble with Spinach and Peppers

Sautéed paneer and peppers scrambled with fresh baby spinach and warm Indian spices, finished with a sprinkle of fragrant cilantro.

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NUTRITION

425kcal
Protein
33.7g
Fat
27.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

140g Crumbled Paneer

60g Liquid Egg Whites

1 tsp Ghee

50g Diced Red Bell Pepper

30g Fresh Baby Spinach

30g Diced Onion

1/4 tsp Turmeric Powder

1/2 tsp Cumin Seeds

Fresh Cilantro for garnish

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PREPARATION

  • 1

    Heat the ghee in a non-stick skillet over medium heat and add the cumin seeds until they begin to sizzle.

  • 2

    Add the diced onion and red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are softened and slightly browned.

  • 3

    Stir in the turmeric powder and a pinch of salt, then add the crumbled paneer to the skillet.

  • 4

    Pour the liquid egg whites over the paneer mixture and stir gently to combine, cooking for 2 minutes until the egg whites are set and the paneer is heated through.

  • 5

    Fold in the fresh baby spinach and cook for an additional 30 seconds until the leaves are just wilted.

  • 6

    Remove from heat and garnish with fresh cilantro before serving warm.

Silky Paneer Scramble with Spinach and Peppers

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

Silky Paneer Scramble with Spinach and Peppers

YOUR SOLIN GENERATED RECIPE

Silky Paneer Scramble with Spinach and Peppers

Sautéed paneer and peppers scrambled with fresh baby spinach and warm Indian spices, finished with a sprinkle of fragrant cilantro.

NUTRITION

425kcal
Protein
33.7g
Fat
27.3g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

140g Crumbled Paneer

60g Liquid Egg Whites

1 tsp Ghee

50g Diced Red Bell Pepper

30g Fresh Baby Spinach

30g Diced Onion

1/4 tsp Turmeric Powder

1/2 tsp Cumin Seeds

Fresh Cilantro for garnish

PREPARATION

  • 1

    Heat the ghee in a non-stick skillet over medium heat and add the cumin seeds until they begin to sizzle.

  • 2

    Add the diced onion and red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are softened and slightly browned.

  • 3

    Stir in the turmeric powder and a pinch of salt, then add the crumbled paneer to the skillet.

  • 4

    Pour the liquid egg whites over the paneer mixture and stir gently to combine, cooking for 2 minutes until the egg whites are set and the paneer is heated through.

  • 5

    Fold in the fresh baby spinach and cook for an additional 30 seconds until the leaves are just wilted.

  • 6

    Remove from heat and garnish with fresh cilantro before serving warm.