Name: Egg White Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 egg whites; 1/2 medium red bell pepper; 1 cup fresh spinach; 1/2 medium tomato; 1/4 medium red onion; 1 tbsp olive oil; 1/4 cup low-fat shredded cheese; 1 slice whole grain toast

Egg White Scramble with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Vegetables

Savor a vibrant breakfast scramble featuring fluffy egg whites combined with a medley of roasted red bell pepper, spinach, tomato, and red onion. Finished with a light sprinkle of low-fat cheese and served alongside a crisp slice of whole grain toast, this plate balances bright flavors with a satisfying texture to jumpstart your day.

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NUTRITION

Protein

25.6g

Fat

16.6g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

4 egg whites

1/2 medium red bell pepper

1 cup fresh spinach

1/2 medium tomato

1/4 medium red onion

1 tbsp olive oil

1/4 cup low-fat shredded cheese

1 slice whole grain toast

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PREPARATION

1
Preheat your oven to 425°F.
2
Chop the red bell pepper, tomato, and red onion into bite-sized pieces. Rinse the spinach and set aside.
3
Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 12-15 minutes, or until they start to soften and caramelize.
4
While the vegetables roast, heat a non-stick skillet over medium heat.
5
Pour the egg whites into the skillet and gently stir them as they begin to set.
6
When the egg whites are softly scrambled, fold in the roasted vegetables and sprinkle the low-fat cheese over the top. Let the cheese melt slightly.
7
Toast the whole grain bread lightly.
8
Plate the scramble with the toast on the side and serve warm.