Egg White Scramble with Roasted Peppers and Spinach

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

Egg White Scramble with Roasted Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Peppers and Spinach

Pan-scrambled egg whites with fire-roasted peppers and wilted spinach, served with creamy avocado and fresh blueberries for a vibrant finish.

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NUTRITION

404kcal
Protein
31.6g
Fat
16.9g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1/2 cup Roasted Red Peppers, chopped

2 cups Fresh Baby Spinach

1/2 medium Avocado, sliced

1 cup Fresh Blueberries

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped roasted peppers and baby spinach to the pan and sauté until the spinach is just wilted.

  • 3

    Pour in the egg whites and season with a pinch of salt and black pepper if desired.

  • 4

    Gently scramble the egg whites with a spatula until they are fully set and opaque.

  • 5

    Transfer the scramble to a plate and top with the sliced avocado.

  • 6

    Serve immediately with the fresh blueberries on the side.

Egg White Scramble with Roasted Peppers and Spinach

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

Egg White Scramble with Roasted Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Peppers and Spinach

Pan-scrambled egg whites with fire-roasted peppers and wilted spinach, served with creamy avocado and fresh blueberries for a vibrant finish.

NUTRITION

404kcal
Protein
31.6g
Fat
16.9g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1/2 cup Roasted Red Peppers, chopped

2 cups Fresh Baby Spinach

1/2 medium Avocado, sliced

1 cup Fresh Blueberries

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped roasted peppers and baby spinach to the pan and sauté until the spinach is just wilted.

  • 3

    Pour in the egg whites and season with a pinch of salt and black pepper if desired.

  • 4

    Gently scramble the egg whites with a spatula until they are fully set and opaque.

  • 5

    Transfer the scramble to a plate and top with the sliced avocado.

  • 6

    Serve immediately with the fresh blueberries on the side.