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 protein-rich scramble bowl combining airy egg whites with a whole egg for extra creaminess, tossed with a medley of fresh veggies and accented with a sprinkle of low-fat cheddar. This dish offers a satisfying balance of flavors and textures that are light yet filling, perfect for any time of the day.

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NUTRITION

322kcal
Protein
40.8g
Fat
12.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Fresh Spinach (30g)

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

1/2 cup sliced Mushrooms (35g)

1/4 cup diced Onion (40g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Cheddar Cheese (28g)

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add diced onion and sauté for about 2 minutes until softened.

  • 3

    Stir in the bell pepper and mushrooms, and continue cooking for an additional 2-3 minutes.

  • 4

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

  • 5

    Pour in the egg whites and crack the whole egg into the pan. Allow them to mix naturally.

  • 6

    Season with salt and pepper to taste, stirring gently to scramble.

  • 7

    Once the eggs are nearly set, sprinkle the low-fat cheddar cheese over the top and let it melt.

  • 8

    Remove from heat and serve immediately.

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 protein-rich scramble bowl combining airy egg whites with a whole egg for extra creaminess, tossed with a medley of fresh veggies and accented with a sprinkle of low-fat cheddar. This dish offers a satisfying balance of flavors and textures that are light yet filling, perfect for any time of the day.

NUTRITION

322kcal
Protein
40.8g
Fat
12.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Fresh Spinach (30g)

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

1/2 cup sliced Mushrooms (35g)

1/4 cup diced Onion (40g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Cheddar Cheese (28g)

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add diced onion and sauté for about 2 minutes until softened.

  • 3

    Stir in the bell pepper and mushrooms, and continue cooking for an additional 2-3 minutes.

  • 4

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

  • 5

    Pour in the egg whites and crack the whole egg into the pan. Allow them to mix naturally.

  • 6

    Season with salt and pepper to taste, stirring gently to scramble.

  • 7

    Once the eggs are nearly set, sprinkle the low-fat cheddar cheese over the top and let it melt.

  • 8

    Remove from heat and serve immediately.