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

Enjoy a vibrant medley of lightly sautéed vegetables tossed with a protein-rich blend of egg whites, a whole egg, cubed tofu, and a sprinkle of low-fat cheddar. This scramble offers a balanced mix of flavors and textures, from the fresh crunch of bell pepper and spinach to the creamy hints of tofu and melted cheese—perfect for fueling your day with energy and satiety.

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NUTRITION

350kcal
Protein
48.7g
Fat
12.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

1 whole egg (50g)

1/2 cup cubed extra-firm tofu (126g)

1 oz low-fat cheddar cheese (28g)

1/2 medium red bell pepper, sliced (75g)

1 cup spinach (30g)

1/4 yellow onion, diced (40g)

Olive oil spray

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    Dice the red bell pepper and yellow onion. Cube the tofu if not pre-cubed.

  • 3

    Sauté the bell pepper, onion, and tofu in the skillet for about 3-4 minutes until the vegetables start to soften.

  • 4

    Add the spinach and continue to cook until wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the egg whites and the whole egg with a pinch of salt and pepper.

  • 6

    Pour the egg mixture over the sautéed vegetables in the skillet.

  • 7

    Cook gently, stirring occasionally, until the eggs are mostly set. Sprinkle the low-fat cheddar cheese over the scramble and allow it to melt.

  • 8

    Adjust seasonings as needed and serve hot.

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

Enjoy a vibrant medley of lightly sautéed vegetables tossed with a protein-rich blend of egg whites, a whole egg, cubed tofu, and a sprinkle of low-fat cheddar. This scramble offers a balanced mix of flavors and textures, from the fresh crunch of bell pepper and spinach to the creamy hints of tofu and melted cheese—perfect for fueling your day with energy and satiety.

NUTRITION

350kcal
Protein
48.7g
Fat
12.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

1 whole egg (50g)

1/2 cup cubed extra-firm tofu (126g)

1 oz low-fat cheddar cheese (28g)

1/2 medium red bell pepper, sliced (75g)

1 cup spinach (30g)

1/4 yellow onion, diced (40g)

Olive oil spray

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    Dice the red bell pepper and yellow onion. Cube the tofu if not pre-cubed.

  • 3

    Sauté the bell pepper, onion, and tofu in the skillet for about 3-4 minutes until the vegetables start to soften.

  • 4

    Add the spinach and continue to cook until wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the egg whites and the whole egg with a pinch of salt and pepper.

  • 6

    Pour the egg mixture over the sautéed vegetables in the skillet.

  • 7

    Cook gently, stirring occasionally, until the eggs are mostly set. Sprinkle the low-fat cheddar cheese over the scramble and allow it to melt.

  • 8

    Adjust seasonings as needed and serve hot.