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 scramble bowl featuring fluffy egg whites mixed with a medley of fresh vegetables, lightly sautéed in olive oil and served with a slice of whole grain toast for a balanced, protein-rich meal any time of day.

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NUTRITION

326kcal
Protein
42.3g
Fat
6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx 330g)

1 cup fresh spinach (30g)

½ cup diced red bell pepper (75g)

½ cup sliced mushrooms (36g)

½ cup diced tomatoes (90g)

1 teaspoon olive oil (4.5g)

1 slice whole grain bread (40g)

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PREPARATION

  • 1

    Heat the teaspoon of 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 they start to soften.

  • 3

    Add the fresh spinach and continue cooking until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently stir with the vegetables, allowing the mixture to cook evenly. Continue stirring until the egg whites are fully set and scrambled.

  • 5

    While the scramble finishes cooking, toast a slice of whole grain bread.

  • 6

    Plate the veggie and egg white scramble, then serve alongside the toasted bread. Enjoy 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 scramble bowl featuring fluffy egg whites mixed with a medley of fresh vegetables, lightly sautéed in olive oil and served with a slice of whole grain toast for a balanced, protein-rich meal any time of day.

NUTRITION

326kcal
Protein
42.3g
Fat
6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx 330g)

1 cup fresh spinach (30g)

½ cup diced red bell pepper (75g)

½ cup sliced mushrooms (36g)

½ cup diced tomatoes (90g)

1 teaspoon olive oil (4.5g)

1 slice whole grain bread (40g)

PREPARATION

  • 1

    Heat the teaspoon of 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 they start to soften.

  • 3

    Add the fresh spinach and continue cooking until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently stir with the vegetables, allowing the mixture to cook evenly. Continue stirring until the egg whites are fully set and scrambled.

  • 5

    While the scramble finishes cooking, toast a slice of whole grain bread.

  • 6

    Plate the veggie and egg white scramble, then serve alongside the toasted bread. Enjoy immediately.