Egg White and Spinach Scramble with Grilled Zucchini

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

Egg White and Spinach Scramble with Grilled Zucchini

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Zucchini

Pan-scrambled egg whites with spinach and savory sardines, served with gluten-free toast and tender grilled zucchini.

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NUTRITION

302kcal
Protein
25.8g
Fat
10.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

140g Egg Whites

30g Canned Sardines (drained)

65g Zucchini (sliced)

30g Fresh Spinach

1 tsp Olive Oil

1 slice Gluten-Free Bread

50g Fresh Blueberries

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PREPARATION

  • 1

    Heat a small grill pan over medium-high heat and lightly brush zucchini slices with a tiny portion of the olive oil.

  • 2

    Grill the zucchini for 2-3 minutes per side until softened and marked with char lines then set aside.

  • 3

    In a separate non-stick skillet, heat the remaining olive oil over medium heat and sauté the spinach until just wilted.

  • 4

    Whisk the egg whites briefly then pour into the skillet with the spinach, stirring gently until the whites are opaque and fluffy.

  • 5

    Fold in the drained sardines during the last 30 seconds of cooking to warm them through.

  • 6

    Toast the gluten-free bread until golden and serve immediately with the scramble, grilled zucchini, and fresh blueberries.

Egg White and Spinach Scramble with Grilled Zucchini

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

Egg White and Spinach Scramble with Grilled Zucchini

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Zucchini

Pan-scrambled egg whites with spinach and savory sardines, served with gluten-free toast and tender grilled zucchini.

NUTRITION

302kcal
Protein
25.8g
Fat
10.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

140g Egg Whites

30g Canned Sardines (drained)

65g Zucchini (sliced)

30g Fresh Spinach

1 tsp Olive Oil

1 slice Gluten-Free Bread

50g Fresh Blueberries

PREPARATION

  • 1

    Heat a small grill pan over medium-high heat and lightly brush zucchini slices with a tiny portion of the olive oil.

  • 2

    Grill the zucchini for 2-3 minutes per side until softened and marked with char lines then set aside.

  • 3

    In a separate non-stick skillet, heat the remaining olive oil over medium heat and sauté the spinach until just wilted.

  • 4

    Whisk the egg whites briefly then pour into the skillet with the spinach, stirring gently until the whites are opaque and fluffy.

  • 5

    Fold in the drained sardines during the last 30 seconds of cooking to warm them through.

  • 6

    Toast the gluten-free bread until golden and serve immediately with the scramble, grilled zucchini, and fresh blueberries.