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

Dive into this vibrant scramble bowl loaded with fluffy egg whites, nutrient-rich veggies, and a hint of tangy feta, all complemented by the wholesome goodness of quinoa. Perfect for any meal of the day, this dish offers a balanced blend of flavors and textures that will keep you satisfied and energized.

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NUTRITION

404kcal
Protein
36.7g
Fat
11.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

100g Cooked Quinoa

1 oz Low-Fat Feta Cheese (28g)

1 cup Spinach (30g)

1/2 cup diced Bell Pepper (75g)

1/4 cup chopped Onion (40g)

1/2 cup sliced Mushrooms (35g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Sauté the chopped onions and diced bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the sliced mushrooms and spinach, and cook for another 2 minutes until the spinach wilts and the mushrooms soften.

  • 4

    Pour in the egg whites and gently stir, allowing them to scramble with the veggies.

  • 5

    Stir in the cooked quinoa, making sure it is evenly distributed.

  • 6

    Once the egg whites are fully set, remove from heat and sprinkle the low-fat feta cheese over the scramble.

  • 7

    Give the bowl a final gentle stir to integrate the melted cheese 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

Dive into this vibrant scramble bowl loaded with fluffy egg whites, nutrient-rich veggies, and a hint of tangy feta, all complemented by the wholesome goodness of quinoa. Perfect for any meal of the day, this dish offers a balanced blend of flavors and textures that will keep you satisfied and energized.

NUTRITION

404kcal
Protein
36.7g
Fat
11.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

100g Cooked Quinoa

1 oz Low-Fat Feta Cheese (28g)

1 cup Spinach (30g)

1/2 cup diced Bell Pepper (75g)

1/4 cup chopped Onion (40g)

1/2 cup sliced Mushrooms (35g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Sauté the chopped onions and diced bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the sliced mushrooms and spinach, and cook for another 2 minutes until the spinach wilts and the mushrooms soften.

  • 4

    Pour in the egg whites and gently stir, allowing them to scramble with the veggies.

  • 5

    Stir in the cooked quinoa, making sure it is evenly distributed.

  • 6

    Once the egg whites are fully set, remove from heat and sprinkle the low-fat feta cheese over the scramble.

  • 7

    Give the bowl a final gentle stir to integrate the melted cheese and serve immediately.