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

Savor a vibrant, protein-rich scramble bowl bursting with fresh vegetables and creamy avocado. This dish pairs fluffy egg whites with a whole egg for extra richness, sautéed with red bell pepper, mushrooms, spinach, and a hint of onion. Finished with a drizzle of olive oil and topped with smooth avocado, it’s a nutrient-dense meal designed to energize your day.

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NUTRITION

401kcal
Protein
36.4g
Fat
20.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Mushrooms (35g)

1/4 cup Onion (40g)

1/2 medium Avocado (100g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil.

  • 2

    Add the chopped onions, red bell pepper, and mushrooms to the skillet. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the spinach and continue sautéing until it wilts, about 1-2 minutes.

  • 4

    Whisk together the egg whites and whole egg in a bowl with a pinch of salt and pepper.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Allow it to set for a few seconds before gently stirring to combine into a scramble.

  • 6

    Continue cooking until the eggs are cooked through but still moist, about 3-5 minutes.

  • 7

    Transfer the scramble into a bowl and top with sliced avocado.

  • 8

    Season with additional salt and pepper if desired, then 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

Savor a vibrant, protein-rich scramble bowl bursting with fresh vegetables and creamy avocado. This dish pairs fluffy egg whites with a whole egg for extra richness, sautéed with red bell pepper, mushrooms, spinach, and a hint of onion. Finished with a drizzle of olive oil and topped with smooth avocado, it’s a nutrient-dense meal designed to energize your day.

NUTRITION

401kcal
Protein
36.4g
Fat
20.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Mushrooms (35g)

1/4 cup Onion (40g)

1/2 medium Avocado (100g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil.

  • 2

    Add the chopped onions, red bell pepper, and mushrooms to the skillet. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the spinach and continue sautéing until it wilts, about 1-2 minutes.

  • 4

    Whisk together the egg whites and whole egg in a bowl with a pinch of salt and pepper.

  • 5

    Pour the egg mixture into the skillet with the vegetables. Allow it to set for a few seconds before gently stirring to combine into a scramble.

  • 6

    Continue cooking until the eggs are cooked through but still moist, about 3-5 minutes.

  • 7

    Transfer the scramble into a bowl and top with sliced avocado.

  • 8

    Season with additional salt and pepper if desired, then serve immediately.