Egg and Lean Beef Veggie Scramble

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

Egg and Lean Beef Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Lean Beef Veggie Scramble

Enjoy a savory morning scramble featuring tender lean beef, lightly scrambled eggs, and a medley of fresh veggies enhanced with aromatic herbs. This dish is paired with a crisp side salad accented by creamy avocado, creating a harmonious breakfast that satisfies both your taste buds and nutritional goals.

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NUTRITION

326kcal
Protein
26.9g
Fat
21.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Lean Ground Beef

1 Whole Egg

1 Egg White

1/2 cup Spinach

1/2 medium Tomato

1/4 cup Sliced Mushrooms

1 tsp Olive Oil (for scrambling)

1 cup Mixed Salad Greens

1/4 medium Cucumber

1/4 Avocado

1/2 tsp Olive Oil (for salad dressing)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the lean ground beef to the skillet and cook until it is browned and cooked through, breaking it up into small pieces.

  • 3

    While the beef is cooking, roughly chop the spinach, tomato, and mushrooms.

  • 4

    In a small bowl, whisk together 1 whole egg and 1 egg white.

  • 5

    Once the beef is cooked, add the chopped vegetables to the skillet and sauté for about 2 minutes until they begin to soften.

  • 6

    Pour the egg mixture over the beef and vegetables and gently scramble until the eggs are fully cooked.

  • 7

    In a separate bowl, combine the mixed salad greens and thinly sliced cucumber.

  • 8

    Drizzle the salad with 1/2 teaspoon olive oil and 1 tablespoon lemon juice, then toss to coat evenly.

  • 9

    Plate the scramble alongside the fresh salad and top the salad with quartered avocado.

  • 10

    Serve immediately and enjoy your balanced, protein-packed breakfast.

Egg and Lean Beef Veggie Scramble

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

Egg and Lean Beef Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Lean Beef Veggie Scramble

Enjoy a savory morning scramble featuring tender lean beef, lightly scrambled eggs, and a medley of fresh veggies enhanced with aromatic herbs. This dish is paired with a crisp side salad accented by creamy avocado, creating a harmonious breakfast that satisfies both your taste buds and nutritional goals.

NUTRITION

326kcal
Protein
26.9g
Fat
21.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Lean Ground Beef

1 Whole Egg

1 Egg White

1/2 cup Spinach

1/2 medium Tomato

1/4 cup Sliced Mushrooms

1 tsp Olive Oil (for scrambling)

1 cup Mixed Salad Greens

1/4 medium Cucumber

1/4 Avocado

1/2 tsp Olive Oil (for salad dressing)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the lean ground beef to the skillet and cook until it is browned and cooked through, breaking it up into small pieces.

  • 3

    While the beef is cooking, roughly chop the spinach, tomato, and mushrooms.

  • 4

    In a small bowl, whisk together 1 whole egg and 1 egg white.

  • 5

    Once the beef is cooked, add the chopped vegetables to the skillet and sauté for about 2 minutes until they begin to soften.

  • 6

    Pour the egg mixture over the beef and vegetables and gently scramble until the eggs are fully cooked.

  • 7

    In a separate bowl, combine the mixed salad greens and thinly sliced cucumber.

  • 8

    Drizzle the salad with 1/2 teaspoon olive oil and 1 tablespoon lemon juice, then toss to coat evenly.

  • 9

    Plate the scramble alongside the fresh salad and top the salad with quartered avocado.

  • 10

    Serve immediately and enjoy your balanced, protein-packed breakfast.