Fluffy Egg White and Kale Protein Scramble

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

Fluffy Egg White and Kale Protein Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White and Kale Protein Scramble

Delight in this airy and nutrient-packed scramble that pairs light egg whites with nutrient-dense kale and crisp red bell pepper. Enhanced with a touch of part-skim mozzarella for added creaminess, this dish offers a perfect balance of protein and flavor, making it an energizing start to your day or a satisfying meal any time.

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NUTRITION

343kcal
Protein
49g
Fat
9.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (≈365g)

1 cup chopped Kale (67g)

1/2 cup chopped Red Bell Pepper (46g)

1/4 medium Onion, diced (25g)

1 teaspoon Olive Oil

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and red bell pepper for about 2-3 minutes until they start to soften.

  • 3

    Add the chopped kale and continue sautéing until the kale wilts, about 2 minutes.

  • 4

    Pour in the egg whites, gently stirring and folding them into the vegetables. Allow the mixture to cook undisturbed for 1 minute to create a fluffy texture before stirring again.

  • 5

    Once the egg whites are mostly set but still slightly creamy, sprinkle the shredded mozzarella cheese evenly over the scramble.

  • 6

    Season generously with salt and pepper and stir gently until the cheese is just melted and the egg whites are fully cooked.

  • 7

    Serve hot and enjoy your protein-packed, flavorful scramble.

Fluffy Egg White and Kale Protein Scramble

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

Fluffy Egg White and Kale Protein Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White and Kale Protein Scramble

Delight in this airy and nutrient-packed scramble that pairs light egg whites with nutrient-dense kale and crisp red bell pepper. Enhanced with a touch of part-skim mozzarella for added creaminess, this dish offers a perfect balance of protein and flavor, making it an energizing start to your day or a satisfying meal any time.

NUTRITION

343kcal
Protein
49g
Fat
9.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (≈365g)

1 cup chopped Kale (67g)

1/2 cup chopped Red Bell Pepper (46g)

1/4 medium Onion, diced (25g)

1 teaspoon Olive Oil

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and red bell pepper for about 2-3 minutes until they start to soften.

  • 3

    Add the chopped kale and continue sautéing until the kale wilts, about 2 minutes.

  • 4

    Pour in the egg whites, gently stirring and folding them into the vegetables. Allow the mixture to cook undisturbed for 1 minute to create a fluffy texture before stirring again.

  • 5

    Once the egg whites are mostly set but still slightly creamy, sprinkle the shredded mozzarella cheese evenly over the scramble.

  • 6

    Season generously with salt and pepper and stir gently until the cheese is just melted and the egg whites are fully cooked.

  • 7

    Serve hot and enjoy your protein-packed, flavorful scramble.