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

A vibrant and nutrient-dense scramble featuring fluffy egg whites mixed with a medley of fresh vegetables and a touch of reduced-fat cheddar, perfectly paired with a slice of whole grain toast. Enjoy a meal that's as balanced as it is flavorful, offering a satisfying blend of textures and a burst of fresh garden flavors.

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NUTRITION

338kcal
Protein
39.2g
Fat
8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Tomato (90g)

1/2 cup Spinach (15g)

1/2 cup sliced Mushrooms (35g)

1 oz Reduced-Fat Cheddar Cheese (28g)

1 tsp Olive Oil (5g)

1 slice Whole Grain Toast (40g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the diced red bell pepper, tomato, spinach, and mushrooms for about 3-4 minutes until they begin to soften.

  • 3

    Pour in 1 cup of egg whites and let them gently cook while stirring, creating a soft scramble with the vegetables.

  • 4

    Once the eggs are just set, sprinkle the reduced-fat cheddar cheese over the scramble and stir until the cheese melts.

  • 5

    Season with salt and pepper to taste and remove from heat.

  • 6

    Serve the veggie and egg white scramble alongside a slice of whole grain toast for a balanced, protein-packed meal.

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

A vibrant and nutrient-dense scramble featuring fluffy egg whites mixed with a medley of fresh vegetables and a touch of reduced-fat cheddar, perfectly paired with a slice of whole grain toast. Enjoy a meal that's as balanced as it is flavorful, offering a satisfying blend of textures and a burst of fresh garden flavors.

NUTRITION

338kcal
Protein
39.2g
Fat
8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Tomato (90g)

1/2 cup Spinach (15g)

1/2 cup sliced Mushrooms (35g)

1 oz Reduced-Fat Cheddar Cheese (28g)

1 tsp Olive Oil (5g)

1 slice Whole Grain Toast (40g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the diced red bell pepper, tomato, spinach, and mushrooms for about 3-4 minutes until they begin to soften.

  • 3

    Pour in 1 cup of egg whites and let them gently cook while stirring, creating a soft scramble with the vegetables.

  • 4

    Once the eggs are just set, sprinkle the reduced-fat cheddar cheese over the scramble and stir until the cheese melts.

  • 5

    Season with salt and pepper to taste and remove from heat.

  • 6

    Serve the veggie and egg white scramble alongside a slice of whole grain toast for a balanced, protein-packed meal.