Protein-Packed Veggie and Egg White Breakfast Bowl

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

Protein-Packed Veggie and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

Enjoy a vibrant and nourishing bowl that celebrates the lightness of egg whites paired with a colorful assortment of fresh vegetables and a touch of creamy avocado. A perfect blend for a filling breakfast, lunch, or dinner, bursting with natural flavors and balanced macros.

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NUTRITION

328kcal
Protein
47.6g
Fat
6.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (~12 egg whites)

1 cup Spinach

1 medium Red Bell Pepper, sliced

1/2 cup Mushrooms, sliced

1 small Tomato, diced

1 portion (approx. 50g) Avocado, diced

Olive Oil Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    Sauté the sliced red bell pepper and mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to cook until the spinach wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites, stirring gently to mix with the veggies. Season with salt and pepper.

  • 5

    Cook until the egg whites are set but still moist, about 3-4 minutes.

  • 6

    Transfer the cooked mixture to a bowl and top with diced tomato and avocado.

  • 7

    Give a final sprinkle of salt and pepper if desired, then serve immediately.

Protein-Packed Veggie and Egg White Breakfast Bowl

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

Protein-Packed Veggie and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

Enjoy a vibrant and nourishing bowl that celebrates the lightness of egg whites paired with a colorful assortment of fresh vegetables and a touch of creamy avocado. A perfect blend for a filling breakfast, lunch, or dinner, bursting with natural flavors and balanced macros.

NUTRITION

328kcal
Protein
47.6g
Fat
6.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (~12 egg whites)

1 cup Spinach

1 medium Red Bell Pepper, sliced

1/2 cup Mushrooms, sliced

1 small Tomato, diced

1 portion (approx. 50g) Avocado, diced

Olive Oil Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    Sauté the sliced red bell pepper and mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to cook until the spinach wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites, stirring gently to mix with the veggies. Season with salt and pepper.

  • 5

    Cook until the egg whites are set but still moist, about 3-4 minutes.

  • 6

    Transfer the cooked mixture to a bowl and top with diced tomato and avocado.

  • 7

    Give a final sprinkle of salt and pepper if desired, then serve immediately.