Protein-Packed Veggie and Egg White Scramble

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble

A vibrant scrambled egg white dish packed with colorful veggies and a side of whole grain toast. This light yet satisfying meal offers a flush of fresh spinach, red bell pepper, mushrooms, and onions tossed together in a lightly olive-oiled pan. Perfect for a nutrient-dense start or a mindful mid-day meal, its subtle flavors and protein punch make it a wholesome choice for clean eating.

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NUTRITION

326kcal
Protein
38.9g
Fat
6g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites

1 cup Fresh Spinach

0.5 medium Red Bell Pepper (halved)

0.5 cup Sliced Mushrooms

0.25 cup Chopped Onion

1 teaspoon Olive Oil

1 slice Whole Grain Bread

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 2

    Add the chopped onion and red bell pepper to the skillet. Sauté for about 2-3 minutes until they start to soften.

  • 3

    Stir in the sliced mushrooms and continue to cook for another 2 minutes until the mushrooms begin to brown lightly.

  • 4

    Add the fresh spinach and cook until it wilts, about 1 minute.

  • 5

    Pour in the egg whites and gently scramble with the veggies, cooking until the eggs are set but still moist, approximately 3-4 minutes.

  • 6

    While the scramble finishes, toast the whole grain bread.

  • 7

    Plate the scramble alongside the toast and serve immediately.

Protein-Packed Veggie and Egg White Scramble

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble

A vibrant scrambled egg white dish packed with colorful veggies and a side of whole grain toast. This light yet satisfying meal offers a flush of fresh spinach, red bell pepper, mushrooms, and onions tossed together in a lightly olive-oiled pan. Perfect for a nutrient-dense start or a mindful mid-day meal, its subtle flavors and protein punch make it a wholesome choice for clean eating.

NUTRITION

326kcal
Protein
38.9g
Fat
6g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites

1 cup Fresh Spinach

0.5 medium Red Bell Pepper (halved)

0.5 cup Sliced Mushrooms

0.25 cup Chopped Onion

1 teaspoon Olive Oil

1 slice Whole Grain Bread

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 2

    Add the chopped onion and red bell pepper to the skillet. Sauté for about 2-3 minutes until they start to soften.

  • 3

    Stir in the sliced mushrooms and continue to cook for another 2 minutes until the mushrooms begin to brown lightly.

  • 4

    Add the fresh spinach and cook until it wilts, about 1 minute.

  • 5

    Pour in the egg whites and gently scramble with the veggies, cooking until the eggs are set but still moist, approximately 3-4 minutes.

  • 6

    While the scramble finishes, toast the whole grain bread.

  • 7

    Plate the scramble alongside the toast and serve immediately.