Egg White Vegetable Scramble with Sautéed Spinach

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

Egg White Vegetable Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Sautéed Spinach

Fluffy egg whites scrambled with colorful bell peppers and onions, served over a bed of tender sautéed spinach with a side of sweet, juicy blueberries.

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NUTRITION

259kcal
Protein
29.7g
Fat
5.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

250g Liquid Egg Whites

30g Fresh Spinach

50g Diced Red Bell Pepper

30g Diced Yellow Onion

1 tsp Extra Virgin Olive Oil

100g Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the diced onions and bell peppers to the pan and sauté until they begin to soften.

  • 3

    Toss in the fresh spinach and cook just until wilted, then push the vegetables to one side of the skillet.

  • 4

    Pour the egg whites into the empty side of the pan and scramble gently until they are fully set and opaque.

  • 5

    Mix the vegetables back into the eggs and season with a pinch of sea salt and black pepper.

  • 6

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side.

Egg White Vegetable Scramble with Sautéed Spinach

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

Egg White Vegetable Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Sautéed Spinach

Fluffy egg whites scrambled with colorful bell peppers and onions, served over a bed of tender sautéed spinach with a side of sweet, juicy blueberries.

NUTRITION

259kcal
Protein
29.7g
Fat
5.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

250g Liquid Egg Whites

30g Fresh Spinach

50g Diced Red Bell Pepper

30g Diced Yellow Onion

1 tsp Extra Virgin Olive Oil

100g Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the diced onions and bell peppers to the pan and sauté until they begin to soften.

  • 3

    Toss in the fresh spinach and cook just until wilted, then push the vegetables to one side of the skillet.

  • 4

    Pour the egg whites into the empty side of the pan and scramble gently until they are fully set and opaque.

  • 5

    Mix the vegetables back into the eggs and season with a pinch of sea salt and black pepper.

  • 6

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side.