Egg White Veggie Scramble with Sliced Strawberries

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

Egg White Veggie Scramble with Sliced Strawberries

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sliced Strawberries

A light scramble of egg whites, spinach, and peppers paired with fresh strawberries and buttery toasted walnuts.

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NUTRITION

357kcal
Protein
17.6g
Fat
24.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Egg Whites

1 large Whole Egg

1/2 cup Baby Spinach

1/4 cup Red Bell Pepper, chopped

1 cup Strawberries, sliced

1/2 ounce Walnuts, chopped

1 teaspoon Avocado Oil

1/4 medium Avocado, sliced

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PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 2

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

  • 3

    Add the chopped red bell pepper to the skillet and sauté for 2 to 3 minutes until softened.

  • 4

    Stir in the baby spinach and cook just until it begins to wilt.

  • 5

    Pour the egg mixture into the skillet and scramble gently with a spatula until the eggs are set.

  • 6

    Plate the scramble and serve immediately with the sliced strawberries, avocado, and walnuts on the side.

Egg White Veggie Scramble with Sliced Strawberries

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

Egg White Veggie Scramble with Sliced Strawberries

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sliced Strawberries

A light scramble of egg whites, spinach, and peppers paired with fresh strawberries and buttery toasted walnuts.

NUTRITION

357kcal
Protein
17.6g
Fat
24.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Egg Whites

1 large Whole Egg

1/2 cup Baby Spinach

1/4 cup Red Bell Pepper, chopped

1 cup Strawberries, sliced

1/2 ounce Walnuts, chopped

1 teaspoon Avocado Oil

1/4 medium Avocado, sliced

PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 2

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

  • 3

    Add the chopped red bell pepper to the skillet and sauté for 2 to 3 minutes until softened.

  • 4

    Stir in the baby spinach and cook just until it begins to wilt.

  • 5

    Pour the egg mixture into the skillet and scramble gently with a spatula until the eggs are set.

  • 6

    Plate the scramble and serve immediately with the sliced strawberries, avocado, and walnuts on the side.