Egg White Scramble with Spinach and Avocado

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

Egg White Scramble with Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Avocado

Fluffy egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, topped with buttery sliced avocado and a sprinkle of sea salt.

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NUTRITION

408kcal
Protein
34.1g
Fat
25.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Egg Whites

0.5 medium Avocado

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

0.25 cup Cherry Tomatoes

1/8 teaspoon Sea Salt

1/8 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing for about 2 minutes until the spinach is wilted and the tomatoes are slightly softened.

  • 3

    Pour the liquid egg whites into the skillet and season with the sea salt and black pepper.

  • 4

    Gently fold the egg whites with a heat-resistant spatula until they are fully set and reach a fluffy consistency.

  • 5

    Transfer the scramble to a plate and top with the freshly sliced avocado for a dose of healthy fats and creamy texture.

Egg White Scramble with Spinach and Avocado

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

Egg White Scramble with Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Avocado

Fluffy egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, topped with buttery sliced avocado and a sprinkle of sea salt.

NUTRITION

408kcal
Protein
34.1g
Fat
25.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Egg Whites

0.5 medium Avocado

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

0.25 cup Cherry Tomatoes

1/8 teaspoon Sea Salt

1/8 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing for about 2 minutes until the spinach is wilted and the tomatoes are slightly softened.

  • 3

    Pour the liquid egg whites into the skillet and season with the sea salt and black pepper.

  • 4

    Gently fold the egg whites with a heat-resistant spatula until they are fully set and reach a fluffy consistency.

  • 5

    Transfer the scramble to a plate and top with the freshly sliced avocado for a dose of healthy fats and creamy texture.