Egg White Scramble with Spinach and Feta

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

Egg White Scramble with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Feta

Lightly sautéed egg whites tossed with fresh baby spinach and tangy feta, served with toasted sprouted grain bread and creamy avocado.

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NUTRITION

348kcal
Protein
26.9g
Fat
16g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Egg Whites

2 cups Baby Spinach

0.5 ounce Feta Cheese

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.

  • 3

    Pour the liquid egg whites into the skillet and let them sit for thirty seconds before gently folding with a spatula.

  • 4

    Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet to allow the cheese to warm through.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Slice the avocado and place it on top of the toast or serve it on the side of the scramble.

  • 7

    Plate the scramble immediately and finish with a crack of fresh black pepper if desired.

Egg White Scramble with Spinach and Feta

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

Egg White Scramble with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Feta

Lightly sautéed egg whites tossed with fresh baby spinach and tangy feta, served with toasted sprouted grain bread and creamy avocado.

NUTRITION

348kcal
Protein
26.9g
Fat
16g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Egg Whites

2 cups Baby Spinach

0.5 ounce Feta Cheese

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.

  • 3

    Pour the liquid egg whites into the skillet and let them sit for thirty seconds before gently folding with a spatula.

  • 4

    Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet to allow the cheese to warm through.

  • 5

    Toast the sprouted grain bread until golden and crisp.

  • 6

    Slice the avocado and place it on top of the toast or serve it on the side of the scramble.

  • 7

    Plate the scramble immediately and finish with a crack of fresh black pepper if desired.