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 and satisfying scramble bowl that brings together the light, fluffy egg whites and rich whole eggs with a burst of colorful veggies. This protein-packed dish is perfect for any meal, offering a delightful blend of textures and flavors with a hint of olive oil finish.

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NUTRITION

372kcal
Protein
41.3g
Fat
14.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 Large Whole Eggs (100g total)

1 cup fresh Spinach (30g)

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

1/4 cup diced Yellow Onion (40g)

1/2 cup diced Tomato (90g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, yellow onion, and tomato. Rinse the spinach and pat dry.

  • 3

    Sauté the onions and bell pepper in the skillet for about 2-3 minutes until they begin to soften.

  • 4

    Add the diced tomatoes and spinach; cook for another 1-2 minutes until the spinach wilts.

  • 5

    Pour in the egg whites and crack the whole eggs into the skillet, gently mixing them with the veggies.

  • 6

    Stir continuously until the eggs are just set, ensuring a light scramble.

  • 7

    Remove from heat and serve immediately in a bowl.

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 and satisfying scramble bowl that brings together the light, fluffy egg whites and rich whole eggs with a burst of colorful veggies. This protein-packed dish is perfect for any meal, offering a delightful blend of textures and flavors with a hint of olive oil finish.

NUTRITION

372kcal
Protein
41.3g
Fat
14.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 Large Whole Eggs (100g total)

1 cup fresh Spinach (30g)

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

1/4 cup diced Yellow Onion (40g)

1/2 cup diced Tomato (90g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, yellow onion, and tomato. Rinse the spinach and pat dry.

  • 3

    Sauté the onions and bell pepper in the skillet for about 2-3 minutes until they begin to soften.

  • 4

    Add the diced tomatoes and spinach; cook for another 1-2 minutes until the spinach wilts.

  • 5

    Pour in the egg whites and crack the whole eggs into the skillet, gently mixing them with the veggies.

  • 6

    Stir continuously until the eggs are just set, ensuring a light scramble.

  • 7

    Remove from heat and serve immediately in a bowl.