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

Savor a vibrant scramble bowl featuring protein-rich egg whites and one whole egg combined with a colorful medley of fresh veggies. Finished with a slice of creamy avocado and a hint of olive oil, this dish delivers a light and nutritious meal perfect for a wholesome start any time of day.

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NUTRITION

339kcal
Protein
36.9g
Fat
13.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (90g)

1/2 cup sliced Mushrooms (35g)

1/4 cup diced Onion (40g)

1 tsp Olive Oil Spray (5g)

1/4 Avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion in the skillet until softened, about 2 minutes.

  • 3

    Add the red bell pepper, zucchini, mushrooms, and spinach to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften.

  • 4

    Whisk together the egg whites and whole egg in a bowl. Pour the mixture over the sautéed vegetables.

  • 5

    Cook the scramble over medium heat, gently stirring until the eggs are set and the scramble is fluffy.

  • 6

    Plate the scramble and top with quartered avocado slices.

  • 7

    Season with salt and pepper to taste and serve warm.

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

Savor a vibrant scramble bowl featuring protein-rich egg whites and one whole egg combined with a colorful medley of fresh veggies. Finished with a slice of creamy avocado and a hint of olive oil, this dish delivers a light and nutritious meal perfect for a wholesome start any time of day.

NUTRITION

339kcal
Protein
36.9g
Fat
13.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (90g)

1/2 cup sliced Mushrooms (35g)

1/4 cup diced Onion (40g)

1 tsp Olive Oil Spray (5g)

1/4 Avocado (50g)

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion in the skillet until softened, about 2 minutes.

  • 3

    Add the red bell pepper, zucchini, mushrooms, and spinach to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften.

  • 4

    Whisk together the egg whites and whole egg in a bowl. Pour the mixture over the sautéed vegetables.

  • 5

    Cook the scramble over medium heat, gently stirring until the eggs are set and the scramble is fluffy.

  • 6

    Plate the scramble and top with quartered avocado slices.

  • 7

    Season with salt and pepper to taste and serve warm.