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 bursting with fresh vegetables and high-quality protein from egg whites and a whole egg. This recipe combines the delicate flavors of spinach, bell peppers, mushrooms, and cherry tomatoes with a touch of tangy feta, all lightly sautéed in olive oil for a nutritious and satisfying meal.

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NUTRITION

379kcal
Protein
39.2g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

1 large Whole Egg (~50g)

1 cup Fresh Spinach (~30g)

0.5 cup diced Bell Pepper (~75g)

0.5 cup sliced Mushrooms (~36g)

0.5 cup Cherry Tomatoes (~75g)

0.5 tablespoon Olive Oil (~7g)

1 ounce Feta Cheese (~28g)

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PREPARATION

  • 1

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

  • 2

    Sauté the diced bell pepper, sliced mushrooms, and cherry tomatoes for 2-3 minutes until they soften slightly.

  • 3

    Add the fresh spinach and continue cooking until it wilts, about 1 minute.

  • 4

    Pour in the egg whites and add the whole egg, stirring gently to combine with the vegetables.

  • 5

    Cook the scramble until the eggs are set but still moist, about 3-4 minutes, stirring occasionally.

  • 6

    Remove from heat and gently fold in the crumbled feta cheese.

  • 7

    Transfer the scramble to a bowl and serve warm.

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 bursting with fresh vegetables and high-quality protein from egg whites and a whole egg. This recipe combines the delicate flavors of spinach, bell peppers, mushrooms, and cherry tomatoes with a touch of tangy feta, all lightly sautéed in olive oil for a nutritious and satisfying meal.

NUTRITION

379kcal
Protein
39.2g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

1 large Whole Egg (~50g)

1 cup Fresh Spinach (~30g)

0.5 cup diced Bell Pepper (~75g)

0.5 cup sliced Mushrooms (~36g)

0.5 cup Cherry Tomatoes (~75g)

0.5 tablespoon Olive Oil (~7g)

1 ounce Feta Cheese (~28g)

PREPARATION

  • 1

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

  • 2

    Sauté the diced bell pepper, sliced mushrooms, and cherry tomatoes for 2-3 minutes until they soften slightly.

  • 3

    Add the fresh spinach and continue cooking until it wilts, about 1 minute.

  • 4

    Pour in the egg whites and add the whole egg, stirring gently to combine with the vegetables.

  • 5

    Cook the scramble until the eggs are set but still moist, about 3-4 minutes, stirring occasionally.

  • 6

    Remove from heat and gently fold in the crumbled feta cheese.

  • 7

    Transfer the scramble to a bowl and serve warm.