Egg White Veggie Scramble with Sautéed Spinach

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

Egg White Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach

Fluffy egg whites scrambled with colorful peppers and onions, served over a bed of garlicky sautéed spinach and topped with creamy avocado.

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NUTRITION

238kcal
Protein
14.9g
Fat
16.8g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

2 tablespoons diced Yellow Onion

1 tablespoon Extra Virgin Olive Oil

20 grams sliced Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced onions and red bell peppers to the pan and sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Lower the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula until they are set and fluffy.

  • 4

    Remove the egg scramble from the pan and set aside on a plate.

  • 5

    In the same skillet, add the remaining olive oil and the fresh spinach.

  • 6

    Sauté the spinach for about 1 minute until it is just wilted and bright green.

  • 7

    Place the sautéed spinach on the plate, top with the egg white scramble, and garnish with the fresh avocado slices.

Egg White Veggie Scramble with Sautéed Spinach

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

Egg White Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach

Fluffy egg whites scrambled with colorful peppers and onions, served over a bed of garlicky sautéed spinach and topped with creamy avocado.

NUTRITION

238kcal
Protein
14.9g
Fat
16.8g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

2 tablespoons diced Yellow Onion

1 tablespoon Extra Virgin Olive Oil

20 grams sliced Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced onions and red bell peppers to the pan and sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Lower the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula until they are set and fluffy.

  • 4

    Remove the egg scramble from the pan and set aside on a plate.

  • 5

    In the same skillet, add the remaining olive oil and the fresh spinach.

  • 6

    Sauté the spinach for about 1 minute until it is just wilted and bright green.

  • 7

    Place the sautéed spinach on the plate, top with the egg white scramble, and garnish with the fresh avocado slices.