Scrambled Egg Whites with Spinach and Roti

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

Scrambled Egg Whites with Spinach and Roti

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Roti

Fluffy egg whites scrambled with fresh spinach and warm spices, served with a side of savory dal and a toasted whole wheat roti.

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NUTRITION

428kcal
Protein
34.2g
Fat
14.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Egg Whites

2 cups Fresh Spinach

1 Whole Wheat Roti

1/3 cup Cooked Moong Dal

1.5 teaspoons Olive Oil

1 ounce Avocado

Pinch of Turmeric and Cumin Seeds

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat and add a pinch of cumin seeds until they become fragrant and sizzle.

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the pan, season with a pinch of turmeric and salt, and scramble gently until they are set and fluffy.

  • 4

    Warm the pre-cooked moong dal in a small saucepan or microwave until heated through.

  • 5

    Place the roti on a hot, dry pan for 30 seconds per side until it is soft and slightly toasted.

  • 6

    Serve the spinach egg scramble alongside the dal and roti, garnishing with sliced avocado for creamy healthy fats.

Scrambled Egg Whites with Spinach and Roti

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

Scrambled Egg Whites with Spinach and Roti

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Roti

Fluffy egg whites scrambled with fresh spinach and warm spices, served with a side of savory dal and a toasted whole wheat roti.

NUTRITION

428kcal
Protein
34.2g
Fat
14.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Egg Whites

2 cups Fresh Spinach

1 Whole Wheat Roti

1/3 cup Cooked Moong Dal

1.5 teaspoons Olive Oil

1 ounce Avocado

Pinch of Turmeric and Cumin Seeds

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat and add a pinch of cumin seeds until they become fragrant and sizzle.

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the pan, season with a pinch of turmeric and salt, and scramble gently until they are set and fluffy.

  • 4

    Warm the pre-cooked moong dal in a small saucepan or microwave until heated through.

  • 5

    Place the roti on a hot, dry pan for 30 seconds per side until it is soft and slightly toasted.

  • 6

    Serve the spinach egg scramble alongside the dal and roti, garnishing with sliced avocado for creamy healthy fats.