Fluffy Herb-Spiced Egg White Scramble with Roasted Vegetables

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

Fluffy Herb-Spiced Egg White Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Spiced Egg White Scramble with Roasted Vegetables

Enjoy a light yet satisfying egg white scramble enriched with crumbled feta and a medley of roasted vegetables. Fresh herbs elevate the dish, providing a burst of flavor perfect for any meal of the day.

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NUTRITION

316kcal
Protein
35.1g
Fat
12.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1/4 cup crumbled feta cheese

1/2 cup diced red bell pepper

1/2 cup halved cherry tomatoes

1/2 cup fresh spinach

1/4 cup sliced mushrooms

1 teaspoon olive oil

1 tablespoon chopped mixed fresh herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking tray with parchment paper.

  • 2

    Toss the diced bell pepper, cherry tomatoes, spinach, and mushrooms in olive oil with a pinch of salt and pepper. Spread them evenly on the baking tray.

  • 3

    Roast the vegetables in the oven for about 10 minutes until they are slightly tender and starting to caramelize.

  • 4

    Meanwhile, whisk the egg whites in a bowl until mildly foamy. Stir in the chopped fresh herbs.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg whites. Gently scramble, stirring slowly to maintain a fluffy texture.

  • 6

    Once the eggs reach soft curd consistency, fold in the crumbled feta cheese.

  • 7

    Serve the warm herb-spiced egg white scramble alongside the roasted vegetables. Enjoy immediately.

Fluffy Herb-Spiced Egg White Scramble with Roasted Vegetables

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

Fluffy Herb-Spiced Egg White Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Spiced Egg White Scramble with Roasted Vegetables

Enjoy a light yet satisfying egg white scramble enriched with crumbled feta and a medley of roasted vegetables. Fresh herbs elevate the dish, providing a burst of flavor perfect for any meal of the day.

NUTRITION

316kcal
Protein
35.1g
Fat
12.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1/4 cup crumbled feta cheese

1/2 cup diced red bell pepper

1/2 cup halved cherry tomatoes

1/2 cup fresh spinach

1/4 cup sliced mushrooms

1 teaspoon olive oil

1 tablespoon chopped mixed fresh herbs

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking tray with parchment paper.

  • 2

    Toss the diced bell pepper, cherry tomatoes, spinach, and mushrooms in olive oil with a pinch of salt and pepper. Spread them evenly on the baking tray.

  • 3

    Roast the vegetables in the oven for about 10 minutes until they are slightly tender and starting to caramelize.

  • 4

    Meanwhile, whisk the egg whites in a bowl until mildly foamy. Stir in the chopped fresh herbs.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg whites. Gently scramble, stirring slowly to maintain a fluffy texture.

  • 6

    Once the eggs reach soft curd consistency, fold in the crumbled feta cheese.

  • 7

    Serve the warm herb-spiced egg white scramble alongside the roasted vegetables. Enjoy immediately.