Scrambled Egg Whites with Ground Venison and Spinach

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

Scrambled Egg Whites with Ground Venison and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Ground Venison and Spinach

Lean ground venison and fresh spinach scrambled with fluffy egg whites, served alongside a handful of juicy blueberries for a bright finish.

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NUTRITION

354kcal
Protein
37.4g
Fat
16.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Ground Venison

4 large Egg Whites

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.5 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the ground venison to the pan and cook until browned and fully cooked through, breaking it into small crumbles as it sears.

  • 3

    Stir in the baby spinach and sauté for about one minute until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently and constantly until they are fluffy and fully set.

  • 5

    Season the scramble with a pinch of sea salt and black pepper and serve immediately with the fresh blueberries on the side.

Scrambled Egg Whites with Ground Venison and Spinach

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

Scrambled Egg Whites with Ground Venison and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Ground Venison and Spinach

Lean ground venison and fresh spinach scrambled with fluffy egg whites, served alongside a handful of juicy blueberries for a bright finish.

NUTRITION

354kcal
Protein
37.4g
Fat
16.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Ground Venison

4 large Egg Whites

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.5 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the ground venison to the pan and cook until browned and fully cooked through, breaking it into small crumbles as it sears.

  • 3

    Stir in the baby spinach and sauté for about one minute until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently and constantly until they are fluffy and fully set.

  • 5

    Season the scramble with a pinch of sea salt and black pepper and serve immediately with the fresh blueberries on the side.