Egg White Scramble with Shrimp and Spinach

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

Egg White Scramble with Shrimp and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Shrimp and Spinach

Pan-scrambled egg whites with succulent shrimp and wilted baby spinach, served with a side of tart raspberries for a bright, fresh finish.

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NUTRITION

312kcal
Protein
43.6g
Fat
9.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

3.5 ounces Shrimp, peeled and deveined

2 cups fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup fresh Raspberries

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PREPARATION

  • 1

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

  • 2

    Add the shrimp to the pan and sauté until they are pink and opaque, about 2-3 minutes.

  • 3

    Toss in the fresh baby spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately alongside the fresh raspberries.

Egg White Scramble with Shrimp and Spinach

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

Egg White Scramble with Shrimp and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Shrimp and Spinach

Pan-scrambled egg whites with succulent shrimp and wilted baby spinach, served with a side of tart raspberries for a bright, fresh finish.

NUTRITION

312kcal
Protein
43.6g
Fat
9.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

3.5 ounces Shrimp, peeled and deveined

2 cups fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup fresh Raspberries

PREPARATION

  • 1

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

  • 2

    Add the shrimp to the pan and sauté until they are pink and opaque, about 2-3 minutes.

  • 3

    Toss in the fresh baby spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately alongside the fresh raspberries.