Egg White Vegetable Scramble with Sautéed Spinach

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

Egg White Vegetable Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Sautéed Spinach

Enjoy a light yet satisfying morning scramble where tender egg whites and a whole egg meet a medley of fresh vegetables, including vibrant spinach, bell pepper, tomato, and a hint of onion. Sautéed in a touch of olive oil, this dish is perfectly complemented by a side of creamy avocado and a crisp slice of whole grain toast, making it a balanced, nutrient-packed start to your day.

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NUTRITION

352kcal
Protein
29.4g
Fat
16.3g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

1 whole egg

1 cup fresh spinach

1/4 medium red bell pepper (sliced)

1/4 medium tomato (diced)

1/8 medium yellow onion (finely chopped)

1 tsp olive oil

1/4 avocado

1 slice whole grain bread

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the chopped yellow onion, red bell pepper, and tomato to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the egg whites and whole egg until well combined. Pour the eggs over the sautéed vegetables.

  • 5

    Cook the mixture gently, stirring frequently until the eggs are softly scrambled and just set.

  • 6

    Meanwhile, lightly mash the 1/4 avocado with a pinch of salt and pepper to taste.

  • 7

    Toast the slice of whole grain bread until lightly crisp.

  • 8

    Plate the egg scramble alongside the avocado mash and toast. Optionally, garnish with additional pepper or fresh herbs if desired.

Egg White Vegetable Scramble with Sautéed Spinach

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

Egg White Vegetable Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Sautéed Spinach

Enjoy a light yet satisfying morning scramble where tender egg whites and a whole egg meet a medley of fresh vegetables, including vibrant spinach, bell pepper, tomato, and a hint of onion. Sautéed in a touch of olive oil, this dish is perfectly complemented by a side of creamy avocado and a crisp slice of whole grain toast, making it a balanced, nutrient-packed start to your day.

NUTRITION

352kcal
Protein
29.4g
Fat
16.3g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

1 whole egg

1 cup fresh spinach

1/4 medium red bell pepper (sliced)

1/4 medium tomato (diced)

1/8 medium yellow onion (finely chopped)

1 tsp olive oil

1/4 avocado

1 slice whole grain bread

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the chopped yellow onion, red bell pepper, and tomato to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the egg whites and whole egg until well combined. Pour the eggs over the sautéed vegetables.

  • 5

    Cook the mixture gently, stirring frequently until the eggs are softly scrambled and just set.

  • 6

    Meanwhile, lightly mash the 1/4 avocado with a pinch of salt and pepper to taste.

  • 7

    Toast the slice of whole grain bread until lightly crisp.

  • 8

    Plate the egg scramble alongside the avocado mash and toast. Optionally, garnish with additional pepper or fresh herbs if desired.