Egg and Cheese Scramble with Sautéed Mushrooms and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Cheese Scramble with Sautéed Mushrooms and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Cheese Scramble with Sautéed Mushrooms and Bell Peppers

Enjoy a hearty and flavorful breakfast scramble that brings together fluffy eggs, melted cheddar cheese, and perfectly sautéed mushrooms and bell peppers. A touch of garlic and basil elevate the savory profile, while a dollop of nonfat Greek yogurt adds creaminess without extra fat. This dish delivers a satisfying start to your day with balanced macros and a delightful mix of textures.

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NUTRITION

501kcal
Protein
37.6g
Fat
33.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz cheddar cheese

1/2 cup sliced mushrooms

1/2 cup chopped bell peppers

1/4 cup nonfat Greek yogurt

1 tsp olive oil

1 garlic clove

1 tbsp fresh basil

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them with the nonfat Greek yogurt until well combined. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a nonstick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms and chopped bell peppers to the skillet. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Pour the egg mixture over the sautéed vegetables in the skillet. Allow the eggs to set slightly before gently stirring, creating soft curds.

  • 5

    Sprinkle the cheddar cheese over the eggs and continue to cook until the cheese melts and the eggs are cooked to your liking.

  • 6

    Remove from heat and garnish with fresh basil. Serve immediately and enjoy your nutritious breakfast scramble.

Egg and Cheese Scramble with Sautéed Mushrooms and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Cheese Scramble with Sautéed Mushrooms and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Cheese Scramble with Sautéed Mushrooms and Bell Peppers

Enjoy a hearty and flavorful breakfast scramble that brings together fluffy eggs, melted cheddar cheese, and perfectly sautéed mushrooms and bell peppers. A touch of garlic and basil elevate the savory profile, while a dollop of nonfat Greek yogurt adds creaminess without extra fat. This dish delivers a satisfying start to your day with balanced macros and a delightful mix of textures.

NUTRITION

501kcal
Protein
37.6g
Fat
33.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz cheddar cheese

1/2 cup sliced mushrooms

1/2 cup chopped bell peppers

1/4 cup nonfat Greek yogurt

1 tsp olive oil

1 garlic clove

1 tbsp fresh basil

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them with the nonfat Greek yogurt until well combined. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a nonstick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms and chopped bell peppers to the skillet. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Pour the egg mixture over the sautéed vegetables in the skillet. Allow the eggs to set slightly before gently stirring, creating soft curds.

  • 5

    Sprinkle the cheddar cheese over the eggs and continue to cook until the cheese melts and the eggs are cooked to your liking.

  • 6

    Remove from heat and garnish with fresh basil. Serve immediately and enjoy your nutritious breakfast scramble.