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, protein-rich scramble loaded with fluffy egg whites, sautéed tofu, and a medley of colorful veggies. This versatile bowl delivers a refreshing and satisfying mix of textures and flavors - perfect for any time of day when you need a nourishing, balanced meal.

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NUTRITION

349kcal
Protein
41.5g
Fat
9.9g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

100g Extra Firm Tofu

½ medium Red Bell Pepper, sliced (75g)

1 cup Baby Spinach (30g)

½ cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 slice Whole Grain Bread (28g)

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PREPARATION

  • 1

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

  • 2

    Crumble the extra firm tofu into small pieces and add to the skillet. Sauté for 2-3 minutes until slightly golden.

  • 3

    Add the sliced mushrooms and red bell pepper to the skillet and cook for another 3 minutes until they begin to soften.

  • 4

    Add the baby spinach and stir until it wilts, about 1 minute.

  • 5

    Pour in the liquid egg whites, stirring continuously to scramble with the vegetables and tofu. Cook for 3-4 minutes until the egg whites are fully set.

  • 6

    While the scramble finishes, toast the whole grain bread until lightly crisp.

  • 7

    Plate the scramble in a bowl and serve with the toasted whole grain bread on the side.

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, protein-rich scramble loaded with fluffy egg whites, sautéed tofu, and a medley of colorful veggies. This versatile bowl delivers a refreshing and satisfying mix of textures and flavors - perfect for any time of day when you need a nourishing, balanced meal.

NUTRITION

349kcal
Protein
41.5g
Fat
9.9g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

100g Extra Firm Tofu

½ medium Red Bell Pepper, sliced (75g)

1 cup Baby Spinach (30g)

½ cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 slice Whole Grain Bread (28g)

PREPARATION

  • 1

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

  • 2

    Crumble the extra firm tofu into small pieces and add to the skillet. Sauté for 2-3 minutes until slightly golden.

  • 3

    Add the sliced mushrooms and red bell pepper to the skillet and cook for another 3 minutes until they begin to soften.

  • 4

    Add the baby spinach and stir until it wilts, about 1 minute.

  • 5

    Pour in the liquid egg whites, stirring continuously to scramble with the vegetables and tofu. Cook for 3-4 minutes until the egg whites are fully set.

  • 6

    While the scramble finishes, toast the whole grain bread until lightly crisp.

  • 7

    Plate the scramble in a bowl and serve with the toasted whole grain bread on the side.