Protein-Packed Veggie and Egg White Scramble 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 Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble Bowl

Enjoy a versatile scramble bowl filled with fluffy egg whites, vibrant diced vegetables, and a side of whole wheat toast. This dish is designed for a protein boost while keeping calories in check, making it ideal for any time of day.

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NUTRITION

342kcal
Protein
44.2g
Fat
6.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx 365g)

0.5 cup diced Bell Pepper (75g)

1 cup raw Spinach (30g)

0.5 cup diced Tomato (90g)

1 tsp Olive Oil (4.5g)

1 slice Whole Wheat Bread (28g)

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PREPARATION

  • 1

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

  • 2

    Add the diced bell pepper, spinach, and tomato to the skillet and sauté until the vegetables soften, about 2-3 minutes.

  • 3

    Pour in the egg whites and gently stir as they begin to set, creating soft curds.

  • 4

    Cook until the egg whites are fully set but still moist, about 3-4 minutes. Season with salt and pepper to taste.

  • 5

    While the scramble finishes, toast the whole wheat bread until lightly browned.

  • 6

    Assemble the scramble bowl by placing the egg white veggie scramble in a bowl alongside the toasted whole wheat bread, and serve immediately.

Protein-Packed Veggie and Egg White Scramble 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 Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble Bowl

Enjoy a versatile scramble bowl filled with fluffy egg whites, vibrant diced vegetables, and a side of whole wheat toast. This dish is designed for a protein boost while keeping calories in check, making it ideal for any time of day.

NUTRITION

342kcal
Protein
44.2g
Fat
6.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx 365g)

0.5 cup diced Bell Pepper (75g)

1 cup raw Spinach (30g)

0.5 cup diced Tomato (90g)

1 tsp Olive Oil (4.5g)

1 slice Whole Wheat Bread (28g)

PREPARATION

  • 1

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

  • 2

    Add the diced bell pepper, spinach, and tomato to the skillet and sauté until the vegetables soften, about 2-3 minutes.

  • 3

    Pour in the egg whites and gently stir as they begin to set, creating soft curds.

  • 4

    Cook until the egg whites are fully set but still moist, about 3-4 minutes. Season with salt and pepper to taste.

  • 5

    While the scramble finishes, toast the whole wheat bread until lightly browned.

  • 6

    Assemble the scramble bowl by placing the egg white veggie scramble in a bowl alongside the toasted whole wheat bread, and serve immediately.