Name: Egg White and Venison Scramble with Feta and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Egg Whites; 2.1 ounces Ground Venison; 1 tablespoon Feta Cheese; 1 tablespoon Extra Virgin Olive Oil; 2 cups Fresh Spinach; 1/2 cup Cherry Tomatoes; 1 slice Sprouted Grain Bread

Egg White and Venison Scramble with Feta and Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Venison Scramble with Feta and Roasted Tomatoes

Sautéed egg whites and lean venison tossed with wilted spinach and blistered tomatoes, finished with a sprinkle of tangy feta.

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NUTRITION

Protein

34.9g

Fat

21g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

2.1 ounces Ground Venison

1 tablespoon Feta Cheese

1 tablespoon Extra Virgin Olive Oil

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat a large non-stick skillet over medium heat and add half of the extra virgin olive oil.
2
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and soften.
3
Add the ground venison to the pan, breaking it up with a spatula, and cook until browned and fully cooked through.
4
Stir in the fresh spinach and cook for 1 minute until just wilted.
5
Lower the heat slightly and pour in the egg whites along with the remaining olive oil.
6
Gently scramble the mixture until the egg whites are opaque and set.
7
Plate the scramble and sprinkle with the crumbled feta cheese.
8
Serve immediately with a toasted slice of sprouted grain bread.