Name: Egg White Veggie Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 2 tablespoons Non-fat Greek Yogurt; 1 cup Baby Spinach; 1/2 cup chopped Red Bell Pepper; 2 teaspoons Olive Oil; 1 slice Sprouted Grain Bread; 1/8 Avocado

Egg White Veggie Scramble with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Greek Yogurt

Sautéed egg whites with bell peppers and spinach, served with a dollop of Greek yogurt on toasted sprouted bread.

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NUTRITION

Protein

28.9g

Fat

12.4g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 tablespoons Non-fat Greek Yogurt

1 cup Baby Spinach

1/2 cup chopped Red Bell Pepper

2 teaspoons Olive Oil

1 slice Sprouted Grain Bread

1/8 Avocado

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the chopped red bell peppers and sauté for 3-4 minutes until they begin to soften.
3
Add the baby spinach to the skillet 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 scramble the egg whites with the vegetables until they are fully set and fluffy.
6
While the eggs cook, toast the slice of sprouted grain bread until golden.
7
Plate the scramble alongside the toast, topping the eggs with a dollop of Greek yogurt and the sliced avocado.