Egg White and Veggie Scramble

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

Egg White and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble

Enjoy a bright and healthy egg white scramble that’s bursting with fresh vegetables and a touch of reduced-fat cheese. Lightly sautéed in olive oil, this scramble provides a flavorful crunch with bell peppers and tomatoes teamed with nutrient-packed spinach, making it the perfect satisfying and clean snack.

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NUTRITION

145kcal
Protein
11.7g
Fat
6.9g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites

1/2 cup fresh spinach

1/2 cup diced red bell pepper

1/2 cup diced tomato

1 teaspoon olive oil

1 ounce reduced-fat cheese

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and tomato, and sauté for about 2 minutes until they start to soften.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until cooked through, about 3-4 minutes.

  • 5

    Sprinkle the reduced-fat cheese over the scramble and let it melt for an additional minute.

  • 6

    Season with salt and pepper to taste, then serve warm.

Egg White and Veggie Scramble

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

Egg White and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble

Enjoy a bright and healthy egg white scramble that’s bursting with fresh vegetables and a touch of reduced-fat cheese. Lightly sautéed in olive oil, this scramble provides a flavorful crunch with bell peppers and tomatoes teamed with nutrient-packed spinach, making it the perfect satisfying and clean snack.

NUTRITION

145kcal
Protein
11.7g
Fat
6.9g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites

1/2 cup fresh spinach

1/2 cup diced red bell pepper

1/2 cup diced tomato

1 teaspoon olive oil

1 ounce reduced-fat cheese

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and tomato, and sauté for about 2 minutes until they start to soften.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until cooked through, about 3-4 minutes.

  • 5

    Sprinkle the reduced-fat cheese over the scramble and let it melt for an additional minute.

  • 6

    Season with salt and pepper to taste, then serve warm.