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

A vibrant scramble bowl with fluffy egg whites, hearty black beans, crisp bell peppers, fresh spinach, juicy cherry tomatoes, and a sprinkle of low-fat cheddar cheese, sautéed in a touch of olive oil. Enjoy a burst of colors and wholesome flavors that energize your day.

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NUTRITION

346kcal
Protein
49.1g
Fat
6.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Egg Whites (approx. 244g)

1/4 cup Black Beans (approx. 43g)

1/2 cup Diced Bell Pepper (approx. 75g)

1 cup Fresh Spinach (approx. 30g)

1/2 cup Halved Cherry Tomatoes (approx. 75g)

1/4 cup Shredded Low-Fat Cheddar Cheese (approx. 28g)

1 teaspoon Olive Oil (approx. 5g)

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PREPARATION

  • 1

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

  • 2

    Add the diced bell pepper and sauté for 2-3 minutes until they start to soften.

  • 3

    Stir in the spinach and halved cherry tomatoes, and cook for another minute until the spinach wilts slightly.

  • 4

    Pour in the egg whites and let them sit for a few seconds before gently stirring to mix with the vegetables.

  • 5

    Once the egg whites begin to set, add the black beans and continue to scramble until the eggs are fully cooked and fluffy.

  • 6

    Sprinkle the shredded low-fat cheddar cheese on top, allowing it to melt into the scramble.

  • 7

    Season with salt and pepper to taste, then serve the scramble bowl warm.

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

A vibrant scramble bowl with fluffy egg whites, hearty black beans, crisp bell peppers, fresh spinach, juicy cherry tomatoes, and a sprinkle of low-fat cheddar cheese, sautéed in a touch of olive oil. Enjoy a burst of colors and wholesome flavors that energize your day.

NUTRITION

346kcal
Protein
49.1g
Fat
6.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Egg Whites (approx. 244g)

1/4 cup Black Beans (approx. 43g)

1/2 cup Diced Bell Pepper (approx. 75g)

1 cup Fresh Spinach (approx. 30g)

1/2 cup Halved Cherry Tomatoes (approx. 75g)

1/4 cup Shredded Low-Fat Cheddar Cheese (approx. 28g)

1 teaspoon Olive Oil (approx. 5g)

PREPARATION

  • 1

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

  • 2

    Add the diced bell pepper and sauté for 2-3 minutes until they start to soften.

  • 3

    Stir in the spinach and halved cherry tomatoes, and cook for another minute until the spinach wilts slightly.

  • 4

    Pour in the egg whites and let them sit for a few seconds before gently stirring to mix with the vegetables.

  • 5

    Once the egg whites begin to set, add the black beans and continue to scramble until the eggs are fully cooked and fluffy.

  • 6

    Sprinkle the shredded low-fat cheddar cheese on top, allowing it to melt into the scramble.

  • 7

    Season with salt and pepper to taste, then serve the scramble bowl warm.