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 bowl filled with fluffy egg whites, hearty quinoa, and a medley of fresh veggies. This versatile bowl offers a balanced blend of protein and fiber with a tangy feta accent that elevates the overall flavor profile, perfect for any meal of the day.

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NUTRITION

383kcal
Protein
34.7g
Fat
8.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1/2 cup cooked quinoa (approx. 92g)

1 cup fresh spinach

1/2 medium bell pepper, sliced

1/2 cup halved cherry tomatoes

1/4 cup cooked black beans (approx. 43g)

1 oz feta cheese (approx. 28g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly coat with a touch of cooking spray or a teaspoon of olive oil if desired.

  • 2

    Add the sliced bell pepper and halved cherry tomatoes to the skillet and sauté for about 2-3 minutes until they begin to soften.

  • 3

    Toss in the spinach and continue to cook until it wilts, about 1 minute.

  • 4

    Push the veggies to the side of the skillet and pour in the egg whites. Stir gently to scramble and allow the egg whites to cook fully, about 3-4 minutes.

  • 5

    Meanwhile, in a small saucepan, warm the black beans over low heat.

  • 6

    In a bowl, combine the scrambled egg whites and sautéed veggies with the cooked quinoa.

  • 7

    Top the mixture with warmed black beans and crumble the feta cheese over the bowl.

  • 8

    Mix gently to combine flavors, then serve 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 bowl filled with fluffy egg whites, hearty quinoa, and a medley of fresh veggies. This versatile bowl offers a balanced blend of protein and fiber with a tangy feta accent that elevates the overall flavor profile, perfect for any meal of the day.

NUTRITION

383kcal
Protein
34.7g
Fat
8.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1/2 cup cooked quinoa (approx. 92g)

1 cup fresh spinach

1/2 medium bell pepper, sliced

1/2 cup halved cherry tomatoes

1/4 cup cooked black beans (approx. 43g)

1 oz feta cheese (approx. 28g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly coat with a touch of cooking spray or a teaspoon of olive oil if desired.

  • 2

    Add the sliced bell pepper and halved cherry tomatoes to the skillet and sauté for about 2-3 minutes until they begin to soften.

  • 3

    Toss in the spinach and continue to cook until it wilts, about 1 minute.

  • 4

    Push the veggies to the side of the skillet and pour in the egg whites. Stir gently to scramble and allow the egg whites to cook fully, about 3-4 minutes.

  • 5

    Meanwhile, in a small saucepan, warm the black beans over low heat.

  • 6

    In a bowl, combine the scrambled egg whites and sautéed veggies with the cooked quinoa.

  • 7

    Top the mixture with warmed black beans and crumble the feta cheese over the bowl.

  • 8

    Mix gently to combine flavors, then serve immediately.