Protein-Packed Veggie Egg White Scramble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Veggie Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie Egg White Scramble

Start your day or power through your mid-day with this protein-packed veggie egg white scramble. Light yet satisfying, this scramble mixes fluffy egg whites with crisp red bell pepper, fresh spinach, sweet onion, and earthy mushrooms, all gently sautéed in olive oil and finished with a sprinkle of low-fat shredded cheese for a creamy texture. It's a versatile, colorful dish that fuels your body with clean, lean protein and vibrant veggies.

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NUTRITION

322kcal
Protein
52.1g
Fat
5.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (~365g)

0.5 cup chopped Red Bell Pepper (~75g)

0.5 cup raw Spinach (~15g)

0.25 cup chopped Onion (~40g)

0.25 cup sliced Mushrooms (~20g)

1 teaspoon Extra Virgin Olive Oil (~5g)

0.25 cup Low-Fat Shredded Cheese (~28g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of extra virgin olive oil.

  • 2

    Add the chopped onion and sauté for about 2 minutes until slightly translucent.

  • 3

    Mix in the red bell pepper and mushrooms, and continue to sauté for another 2-3 minutes until the vegetables are tender.

  • 4

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

  • 5

    Pour in the egg whites and gently stir to combine with the veggies. Cook for 3-4 minutes, allowing the egg whites to set and scramble.

  • 6

    Sprinkle the low-fat shredded cheese over the scramble, cover the pan for about 1 minute to let the cheese melt.

  • 7

    Season with salt and black pepper to taste, then serve warm.

Protein-Packed Veggie Egg White Scramble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Veggie Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie Egg White Scramble

Start your day or power through your mid-day with this protein-packed veggie egg white scramble. Light yet satisfying, this scramble mixes fluffy egg whites with crisp red bell pepper, fresh spinach, sweet onion, and earthy mushrooms, all gently sautéed in olive oil and finished with a sprinkle of low-fat shredded cheese for a creamy texture. It's a versatile, colorful dish that fuels your body with clean, lean protein and vibrant veggies.

NUTRITION

322kcal
Protein
52.1g
Fat
5.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Egg Whites (~365g)

0.5 cup chopped Red Bell Pepper (~75g)

0.5 cup raw Spinach (~15g)

0.25 cup chopped Onion (~40g)

0.25 cup sliced Mushrooms (~20g)

1 teaspoon Extra Virgin Olive Oil (~5g)

0.25 cup Low-Fat Shredded Cheese (~28g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of extra virgin olive oil.

  • 2

    Add the chopped onion and sauté for about 2 minutes until slightly translucent.

  • 3

    Mix in the red bell pepper and mushrooms, and continue to sauté for another 2-3 minutes until the vegetables are tender.

  • 4

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

  • 5

    Pour in the egg whites and gently stir to combine with the veggies. Cook for 3-4 minutes, allowing the egg whites to set and scramble.

  • 6

    Sprinkle the low-fat shredded cheese over the scramble, cover the pan for about 1 minute to let the cheese melt.

  • 7

    Season with salt and black pepper to taste, then serve warm.