Protein-Packed Veggie and Egg White Breakfast 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 Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

A vibrant and nourishing bowl featuring fluffy egg whites, protein-rich quinoa, and a medley of fresh veggies lightly sautéed in olive oil. This dish delivers a balanced blend of protein and taste to kick-start your day, while keeping calories in check.

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NUTRITION

324kcal
Protein
32.4g
Fat
9.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Cooked Quinoa (92g)

1 cup Spinach (30g)

1/2 cup Mushrooms (36g)

1/4 cup Red Bell Pepper (37g)

1/2 tablespoon Olive Oil (7g)

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PREPARATION

  • 1

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

  • 2

    Sauté the mushrooms, red bell pepper, and spinach for about 3-4 minutes until they are tender and fragrant.

  • 3

    Stir in the cooked quinoa to combine with the veggies, cooking for an additional minute.

  • 4

    Pour in the egg whites and gently scramble or cook until just set, ensuring you mix with the veggies and quinoa.

  • 5

    Season with salt and pepper to taste, then transfer to a bowl.

  • 6

    Serve warm and enjoy your protein-packed veggie breakfast bowl!

Protein-Packed Veggie and Egg White Breakfast 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 Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

A vibrant and nourishing bowl featuring fluffy egg whites, protein-rich quinoa, and a medley of fresh veggies lightly sautéed in olive oil. This dish delivers a balanced blend of protein and taste to kick-start your day, while keeping calories in check.

NUTRITION

324kcal
Protein
32.4g
Fat
9.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Cooked Quinoa (92g)

1 cup Spinach (30g)

1/2 cup Mushrooms (36g)

1/4 cup Red Bell Pepper (37g)

1/2 tablespoon Olive Oil (7g)

PREPARATION

  • 1

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

  • 2

    Sauté the mushrooms, red bell pepper, and spinach for about 3-4 minutes until they are tender and fragrant.

  • 3

    Stir in the cooked quinoa to combine with the veggies, cooking for an additional minute.

  • 4

    Pour in the egg whites and gently scramble or cook until just set, ensuring you mix with the veggies and quinoa.

  • 5

    Season with salt and pepper to taste, then transfer to a bowl.

  • 6

    Serve warm and enjoy your protein-packed veggie breakfast bowl!