Name: Egg White and Spinach Muffin Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 large egg whites (approx. 210g); 1/2 cup loosely packed spinach; 1/4 cup diced red bell pepper; 1/4 cup halved cherry tomatoes; 1 tbsp crumbled low-fat feta cheese; 1/4 avocado, diced

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 Spinach Muffin Cups

Delight in these savory egg white muffin cups packed with fresh spinach, diced red bell pepper, sweet cherry tomatoes, a hint of crumbled low‐fat feta, and topped with creamy avocado. Perfectly portioned to hit your protein and calorie targets while offering a burst of freshness in every bite.

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NUTRITION

Protein

28.9g

Fat

7.2g

Carbs

8.8g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (approx. 210g)

1/2 cup loosely packed spinach

1/4 cup diced red bell pepper

1/4 cup halved cherry tomatoes

1 tbsp crumbled low-fat feta cheese

1/4 avocado, diced

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PREPARATION

1
Preheat your oven to 350°F and lightly spray a muffin tin with non-stick cooking spray.
2
In a large bowl, whisk the egg whites until slightly frothy.
3
Stir in the spinach, diced red bell pepper, and halved cherry tomatoes until evenly combined.
4
Pour the mixture evenly into the muffin tin cups.
5
Top each muffin cup with a sprinkle of crumbled low-fat feta cheese.
6
Bake in the preheated oven for about 18-20 minutes, or until the egg whites are set and lightly golden on top.
7
Remove from the oven and allow the muffin cups to cool for a few minutes before topping with the diced avocado.
8
Serve warm or at room temperature as a nutritious, protein-packed afternoon snack.