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 that bursts with the flavors of fresh veggies and the lean protein of egg whites, perfectly balanced with a crisp slice of whole wheat toast. This dish offers a delightful mix of textures and colors to fuel your day, whether you choose it for breakfast, lunch, or dinner.

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NUTRITION

369kcal
Protein
43.6g
Fat
6.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (approx. 300g)

1 cup fresh spinach (30g)

1/2 medium red bell pepper (75g)

1/2 cup sliced mushrooms (36g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup diced red onion (40g)

1 tsp olive oil

1 slice whole wheat toast (40g)

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the diced red onion until translucent, then add the red bell pepper and mushrooms. Cook for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and cherry tomatoes to the skillet, stirring gently until the spinach wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites and season with salt and pepper. Gently scramble the mixture, cooking until the egg whites are fully set but still moist.

  • 5

    Toast the whole wheat bread slice until golden brown.

  • 6

    Serve the egg white scramble over or alongside the toast, and enjoy your nutrient-dense, protein-packed meal.

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 that bursts with the flavors of fresh veggies and the lean protein of egg whites, perfectly balanced with a crisp slice of whole wheat toast. This dish offers a delightful mix of textures and colors to fuel your day, whether you choose it for breakfast, lunch, or dinner.

NUTRITION

369kcal
Protein
43.6g
Fat
6.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (approx. 300g)

1 cup fresh spinach (30g)

1/2 medium red bell pepper (75g)

1/2 cup sliced mushrooms (36g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup diced red onion (40g)

1 tsp olive oil

1 slice whole wheat toast (40g)

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced red onion until translucent, then add the red bell pepper and mushrooms. Cook for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and cherry tomatoes to the skillet, stirring gently until the spinach wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites and season with salt and pepper. Gently scramble the mixture, cooking until the egg whites are fully set but still moist.

  • 5

    Toast the whole wheat bread slice until golden brown.

  • 6

    Serve the egg white scramble over or alongside the toast, and enjoy your nutrient-dense, protein-packed meal.