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 bowl packed with fluffy egg whites, crisp bell pepper, sweet onions, tender mushrooms, and fresh spinach, all lightly sautéed in olive oil and crowned with creamy avocado. This dish is a clean, satisfying, and protein-rich option perfect for any meal of the day.

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NUTRITION

352kcal
Protein
40.5g
Fat
12.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

10 egg whites

1/2 cup diced bell pepper

1/2 cup diced onion

1/2 cup sliced mushrooms

1 cup raw spinach

1/4 medium avocado

1 teaspoon olive oil

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the olive oil.

  • 2

    Sauté the diced onion and bell pepper for about 2-3 minutes until they begin to soften.

  • 3

    Add the sliced mushrooms and continue cooking for another 2 minutes until tender.

  • 4

    Stir in the spinach and allow it to wilt slightly.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until the eggs are fully cooked, about 3-4 minutes.

  • 6

    Transfer the scramble to a bowl and top with diced avocado.

  • 7

    Season with salt and pepper to taste, and serve immediately.

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 bowl packed with fluffy egg whites, crisp bell pepper, sweet onions, tender mushrooms, and fresh spinach, all lightly sautéed in olive oil and crowned with creamy avocado. This dish is a clean, satisfying, and protein-rich option perfect for any meal of the day.

NUTRITION

352kcal
Protein
40.5g
Fat
12.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

10 egg whites

1/2 cup diced bell pepper

1/2 cup diced onion

1/2 cup sliced mushrooms

1 cup raw spinach

1/4 medium avocado

1 teaspoon olive oil

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the olive oil.

  • 2

    Sauté the diced onion and bell pepper for about 2-3 minutes until they begin to soften.

  • 3

    Add the sliced mushrooms and continue cooking for another 2 minutes until tender.

  • 4

    Stir in the spinach and allow it to wilt slightly.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until the eggs are fully cooked, about 3-4 minutes.

  • 6

    Transfer the scramble to a bowl and top with diced avocado.

  • 7

    Season with salt and pepper to taste, and serve immediately.