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 vibrant scramble bowl featuring fluffy egg whites, a whole egg for richness, and a medley of colorful veggies including crisp red bell pepper, sautéed mushrooms, fresh spinach, and a hint of caramelized onion. Finished with a drizzle of olive oil and a creamy quarter avocado, this dish is as nourishing as it is flavorful—a perfect balance of protein and healthy fats to energize your day.

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NUTRITION

376kcal
Protein
34.1g
Fat
17.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

1 whole egg

1 medium red bell pepper

1/2 cup sliced mushrooms

2 cups raw spinach

1/4 medium onion

1 teaspoon olive oil

1/4 avocado

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PREPARATION

  • 1

    Crack the egg whites and whole egg into a bowl. Whisk them together until fully blended.

  • 2

    Dice the red bell pepper, slice the mushrooms, roughly chop the spinach, and finely chop the onion.

  • 3

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

  • 4

    Sauté the onion until translucent, then add the bell pepper and mushrooms. Cook for about 3 minutes until softened.

  • 5

    Stir in the spinach and cook until just wilted.

  • 6

    Pour in the egg mixture and gently scramble with the vegetables until the eggs are set but still soft.

  • 7

    Transfer the scramble to a bowl and top with sliced or diced avocado.

  • 8

    Season with a pinch of salt and pepper to taste, then 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 vibrant scramble bowl featuring fluffy egg whites, a whole egg for richness, and a medley of colorful veggies including crisp red bell pepper, sautéed mushrooms, fresh spinach, and a hint of caramelized onion. Finished with a drizzle of olive oil and a creamy quarter avocado, this dish is as nourishing as it is flavorful—a perfect balance of protein and healthy fats to energize your day.

NUTRITION

376kcal
Protein
34.1g
Fat
17.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

1 whole egg

1 medium red bell pepper

1/2 cup sliced mushrooms

2 cups raw spinach

1/4 medium onion

1 teaspoon olive oil

1/4 avocado

PREPARATION

  • 1

    Crack the egg whites and whole egg into a bowl. Whisk them together until fully blended.

  • 2

    Dice the red bell pepper, slice the mushrooms, roughly chop the spinach, and finely chop the onion.

  • 3

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

  • 4

    Sauté the onion until translucent, then add the bell pepper and mushrooms. Cook for about 3 minutes until softened.

  • 5

    Stir in the spinach and cook until just wilted.

  • 6

    Pour in the egg mixture and gently scramble with the vegetables until the eggs are set but still soft.

  • 7

    Transfer the scramble to a bowl and top with sliced or diced avocado.

  • 8

    Season with a pinch of salt and pepper to taste, then serve immediately.