Protein-Packed Veggie and Egg White Breakfast 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 Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

Enjoy a vibrant and nutritious bowl loaded with fluffy egg whites, savory tofu, and a medley of fresh veggies. This light yet satisfying meal is perfect for any time of day, providing a balanced blend of protein and essential nutrients while showcasing a burst of colors and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

326kcal
Protein
41.4g
Fat
13.7g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

150 grams Extra Firm Tofu

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

1 cup Baby Spinach (~30g)

1/2 cup sliced White Mushrooms (~35g)

1.5 teaspoons Olive Oil (~7.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper, baby spinach, and sliced mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the cubed extra firm tofu to the skillet and cook for another 2 minutes, allowing it to warm through and lightly brown on the edges.

  • 4

    Pour in the egg whites, stirring gently to combine with the veggies and tofu. Continue cooking until the egg whites are set and cooked through, about 3-4 minutes.

  • 5

    Season with salt and pepper to taste, and serve the warm bowl immediately.

Protein-Packed Veggie and Egg White Breakfast 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 Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

Enjoy a vibrant and nutritious bowl loaded with fluffy egg whites, savory tofu, and a medley of fresh veggies. This light yet satisfying meal is perfect for any time of day, providing a balanced blend of protein and essential nutrients while showcasing a burst of colors and textures.

NUTRITION

326kcal
Protein
41.4g
Fat
13.7g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

150 grams Extra Firm Tofu

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

1 cup Baby Spinach (~30g)

1/2 cup sliced White Mushrooms (~35g)

1.5 teaspoons Olive Oil (~7.5g)

PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper, baby spinach, and sliced mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the cubed extra firm tofu to the skillet and cook for another 2 minutes, allowing it to warm through and lightly brown on the edges.

  • 4

    Pour in the egg whites, stirring gently to combine with the veggies and tofu. Continue cooking until the egg whites are set and cooked through, about 3-4 minutes.

  • 5

    Season with salt and pepper to taste, and serve the warm bowl immediately.