Duck and Spinach Egg White Scramble

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

Duck and Spinach Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Duck and Spinach Egg White Scramble

Sautéed duck breast and fresh spinach folded into light egg whites, seasoned with fragrant shallots for a savory finish.

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NUTRITION

263kcal
Protein
27.7g
Fat
14.2g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

2.65 oz Roasted Duck Breast (meat only, diced)

100g Liquid Egg Whites

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1.5 tbsp Minced Shallots

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PREPARATION

  • 1

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

  • 2

    Add the minced shallots and sauté for 2-3 minutes until they become translucent and fragrant.

  • 3

    Add the diced duck breast to the skillet, stirring briefly to warm it through.

  • 4

    Toss in the fresh spinach and cook until the leaves are just wilted.

  • 5

    Lower the heat slightly and pour in the egg whites.

  • 6

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

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired, and serve immediately.

Duck and Spinach Egg White Scramble

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

Duck and Spinach Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Duck and Spinach Egg White Scramble

Sautéed duck breast and fresh spinach folded into light egg whites, seasoned with fragrant shallots for a savory finish.

NUTRITION

263kcal
Protein
27.7g
Fat
14.2g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

2.65 oz Roasted Duck Breast (meat only, diced)

100g Liquid Egg Whites

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1.5 tbsp Minced Shallots

PREPARATION

  • 1

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

  • 2

    Add the minced shallots and sauté for 2-3 minutes until they become translucent and fragrant.

  • 3

    Add the diced duck breast to the skillet, stirring briefly to warm it through.

  • 4

    Toss in the fresh spinach and cook until the leaves are just wilted.

  • 5

    Lower the heat slightly and pour in the egg whites.

  • 6

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

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired, and serve immediately.