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

Enjoy a vibrant, protein-rich scramble featuring lightly seasoned egg whites stirred with a colorful medley of bell pepper, spinach, tomatoes, mushrooms, and onions. Finished with a drizzle of olive oil and served alongside a slice of hearty whole-grain toast, this dish bursts with freshness and is perfect for fueling your day.

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NUTRITION

356kcal
Protein
40.7g
Fat
7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 300g)

1 medium Red Bell Pepper (approx. 119g), chopped

1 cup Spinach (approx. 30g)

1 medium Tomato (approx. 123g), diced

1/2 cup Mushrooms (approx. 35g), sliced

1/4 cup Onion (approx. 40g), chopped

1 teaspoon Olive Oil

1 slice Whole-Grain Toast

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the mushrooms and cook for another 2 minutes until tender.

  • 4

    Stir in the chopped tomato and spinach, cooking just until the spinach wilts and the tomato softens, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently mix all the veggies. Allow the egg whites to cook without stirring for a minute, then gently scramble until they are set, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste.

  • 7

    Serve the warm scramble alongside a toasted slice of whole-grain bread.

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

Enjoy a vibrant, protein-rich scramble featuring lightly seasoned egg whites stirred with a colorful medley of bell pepper, spinach, tomatoes, mushrooms, and onions. Finished with a drizzle of olive oil and served alongside a slice of hearty whole-grain toast, this dish bursts with freshness and is perfect for fueling your day.

NUTRITION

356kcal
Protein
40.7g
Fat
7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 300g)

1 medium Red Bell Pepper (approx. 119g), chopped

1 cup Spinach (approx. 30g)

1 medium Tomato (approx. 123g), diced

1/2 cup Mushrooms (approx. 35g), sliced

1/4 cup Onion (approx. 40g), chopped

1 teaspoon Olive Oil

1 slice Whole-Grain Toast

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the mushrooms and cook for another 2 minutes until tender.

  • 4

    Stir in the chopped tomato and spinach, cooking just until the spinach wilts and the tomato softens, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently mix all the veggies. Allow the egg whites to cook without stirring for a minute, then gently scramble until they are set, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste.

  • 7

    Serve the warm scramble alongside a toasted slice of whole-grain bread.