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, protein-rich scramble bursting with fresh veggies and a velvety texture from egg whites. This versatile bowl is light yet satisfying, perfect for fueling your day while keeping calories and macros in check.

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NUTRITION

374kcal
Protein
47.6g
Fat
13.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 12 egg whites)

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Mushrooms

1/2 cup Diced Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/4 portion Avocado (sliced)

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper, sliced mushrooms, and diced tomatoes. Sauté for 2-3 minutes until slightly softened.

  • 3

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

  • 4

    Pour in the egg whites and gently scramble with the vegetables until the egg whites are fully cooked, about 3-4 minutes.

  • 5

    Transfer the scramble to a bowl and top with sliced avocado.

  • 6

    Season with salt and pepper to taste 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, protein-rich scramble bursting with fresh veggies and a velvety texture from egg whites. This versatile bowl is light yet satisfying, perfect for fueling your day while keeping calories and macros in check.

NUTRITION

374kcal
Protein
47.6g
Fat
13.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (approx. 12 egg whites)

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Mushrooms

1/2 cup Diced Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/4 portion Avocado (sliced)

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper, sliced mushrooms, and diced tomatoes. Sauté for 2-3 minutes until slightly softened.

  • 3

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

  • 4

    Pour in the egg whites and gently scramble with the vegetables until the egg whites are fully cooked, about 3-4 minutes.

  • 5

    Transfer the scramble to a bowl and top with sliced avocado.

  • 6

    Season with salt and pepper to taste and serve immediately.