Egg White Veggie Scramble with Toast

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

Egg White Veggie Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Toast

Enjoy a light yet satisfying breakfast featuring a delicate egg white scramble with a medley of fresh vegetables, served alongside a slice of toasted whole wheat bread and a subtle hint of avocado. This dish balances soft scramble textures with a crisp toast, ideal for a nourishing morning kickstart.

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NUTRITION

279kcal
Protein
13g
Fat
16.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g)

1/2 cup Mixed Vegetables (50g)

1 slice Whole Wheat Bread (28g)

1 tsp Olive Oil (4.5g)

1/2 tbsp Butter (7g)

1/4 medium Avocado (34g)

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PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add olive oil.

  • 2

    Add the mixed vegetables to the pan and sauté for 2-3 minutes until softened.

  • 3

    Pour in the egg whites and gently scramble with the vegetables until fully cooked and slightly fluffy.

  • 4

    Lightly toast the whole wheat bread and spread the butter while warm.

  • 5

    Plate the scrambled egg whites with veggies alongside the toast and garnish with a few slices or a spread of avocado.

  • 6

    Serve immediately and enjoy your nourishing breakfast.

Egg White Veggie Scramble with Toast

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

Egg White Veggie Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Toast

Enjoy a light yet satisfying breakfast featuring a delicate egg white scramble with a medley of fresh vegetables, served alongside a slice of toasted whole wheat bread and a subtle hint of avocado. This dish balances soft scramble textures with a crisp toast, ideal for a nourishing morning kickstart.

NUTRITION

279kcal
Protein
13g
Fat
16.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g)

1/2 cup Mixed Vegetables (50g)

1 slice Whole Wheat Bread (28g)

1 tsp Olive Oil (4.5g)

1/2 tbsp Butter (7g)

1/4 medium Avocado (34g)

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add olive oil.

  • 2

    Add the mixed vegetables to the pan and sauté for 2-3 minutes until softened.

  • 3

    Pour in the egg whites and gently scramble with the vegetables until fully cooked and slightly fluffy.

  • 4

    Lightly toast the whole wheat bread and spread the butter while warm.

  • 5

    Plate the scrambled egg whites with veggies alongside the toast and garnish with a few slices or a spread of avocado.

  • 6

    Serve immediately and enjoy your nourishing breakfast.