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 scramble bowl that blends the lightness of egg whites with the richness of a whole egg and an array of fresh veggies. This dish bursts with color and flavor while providing a well-balanced mix of protein and whole grains to fuel your day.

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NUTRITION

374kcal
Protein
38.5g
Fat
11.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1/2 cup diced Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

1/2 cup sliced White Mushrooms (36g)

1/4 cup chopped Onion (40g)

1 slice Whole-Grain Bread (28g)

1/4 portion Avocado (50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with a small spray of olive oil if desired.

  • 2

    Add the chopped onion and sliced mushrooms to the skillet, sautéing for about 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced red bell pepper and fresh spinach, cooking for an additional 1-2 minutes until the spinach wilts.

  • 4

    In a bowl, whisk the egg whites with the whole egg until well combined. Pour the egg mixture into the skillet over the sautéed veggies.

  • 5

    Gently stir and scramble the eggs with the vegetables until the eggs are cooked through but still soft, about 3-4 minutes.

  • 6

    Toast the whole-grain bread until lightly browned.

  • 7

    Plate the scramble, top with sliced avocado, and serve alongside the toasted bread.

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 scramble bowl that blends the lightness of egg whites with the richness of a whole egg and an array of fresh veggies. This dish bursts with color and flavor while providing a well-balanced mix of protein and whole grains to fuel your day.

NUTRITION

374kcal
Protein
38.5g
Fat
11.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1/2 cup diced Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

1/2 cup sliced White Mushrooms (36g)

1/4 cup chopped Onion (40g)

1 slice Whole-Grain Bread (28g)

1/4 portion Avocado (50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with a small spray of olive oil if desired.

  • 2

    Add the chopped onion and sliced mushrooms to the skillet, sautéing for about 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced red bell pepper and fresh spinach, cooking for an additional 1-2 minutes until the spinach wilts.

  • 4

    In a bowl, whisk the egg whites with the whole egg until well combined. Pour the egg mixture into the skillet over the sautéed veggies.

  • 5

    Gently stir and scramble the eggs with the vegetables until the eggs are cooked through but still soft, about 3-4 minutes.

  • 6

    Toast the whole-grain bread until lightly browned.

  • 7

    Plate the scramble, top with sliced avocado, and serve alongside the toasted bread.