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 and nutritious scramble bowl filled with fluffy egg whites, fresh vegetables, hearty black beans, and a hint of tangy feta, all served over a bed of quinoa. This protein-packed bowl delivers a balanced mix of flavors and textures—perfect for a satisfying meal any time of day.

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NUTRITION

408kcal
Protein
43.7g
Fat
9.3g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

9 egg whites (approx. 297g)

1/2 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced tomatoes

1/4 cup sliced mushrooms

1/4 cup black beans, drained and rinsed

1 tsp olive oil

1/8 cup low-fat feta cheese, crumbled

1/2 cup cooked quinoa

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the diced red bell pepper, tomatoes, and sliced mushrooms to the skillet. Sauté for 2-3 minutes until just softened.

  • 3

    Stir in the fresh spinach and black beans, cooking for another 1-2 minutes until the spinach begins to wilt.

  • 4

    Pour in 9 egg whites into the skillet. Allow them to set slightly before gently stirring, ensuring the egg whites mix evenly with the veggies.

  • 5

    Continue cooking until the egg whites are fully set, about 3-4 minutes. Season with salt and pepper to taste.

  • 6

    Remove the skillet from heat and sprinkle the crumbled low-fat feta cheese over the scramble.

  • 7

    Serve the scramble over a bed of 1/2 cup cooked quinoa, and enjoy while 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 and nutritious scramble bowl filled with fluffy egg whites, fresh vegetables, hearty black beans, and a hint of tangy feta, all served over a bed of quinoa. This protein-packed bowl delivers a balanced mix of flavors and textures—perfect for a satisfying meal any time of day.

NUTRITION

408kcal
Protein
43.7g
Fat
9.3g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

9 egg whites (approx. 297g)

1/2 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced tomatoes

1/4 cup sliced mushrooms

1/4 cup black beans, drained and rinsed

1 tsp olive oil

1/8 cup low-fat feta cheese, crumbled

1/2 cup cooked quinoa

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the diced red bell pepper, tomatoes, and sliced mushrooms to the skillet. Sauté for 2-3 minutes until just softened.

  • 3

    Stir in the fresh spinach and black beans, cooking for another 1-2 minutes until the spinach begins to wilt.

  • 4

    Pour in 9 egg whites into the skillet. Allow them to set slightly before gently stirring, ensuring the egg whites mix evenly with the veggies.

  • 5

    Continue cooking until the egg whites are fully set, about 3-4 minutes. Season with salt and pepper to taste.

  • 6

    Remove the skillet from heat and sprinkle the crumbled low-fat feta cheese over the scramble.

  • 7

    Serve the scramble over a bed of 1/2 cup cooked quinoa, and enjoy while warm.