Protein-Packed Mediterranean Breakfast Bowl

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

Protein-Packed Mediterranean Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Breakfast Bowl

A vibrant bowl bursting with Mediterranean flavors, featuring fluffy egg whites, hearty quinoa, protein-rich chickpeas, tangy feta, and fresh vegetables, all lightly dressed in extra virgin olive oil for a satisfying and nutritious meal.

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NUTRITION

484kcal
Protein
38.7g
Fat
15g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup canned chickpeas (82g)

1/2 cup cooked quinoa (92g)

1 oz feta cheese (28g)

1/2 cup halved cherry tomatoes (75g)

1 cup fresh spinach (30g)

1/2 cup sliced cucumber (52g)

1 tsp extra virgin olive oil (4.5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet on medium heat and lightly coat with cooking spray if needed.

  • 2

    Pour the egg whites into the skillet and cook, stirring occasionally, until just set. Remove from heat and set aside.

  • 3

    In a bowl, combine the cooked quinoa and chickpeas. Toss in the halved cherry tomatoes, fresh spinach, and sliced cucumber.

  • 4

    Add the warm egg whites to the bowl and gently mix all ingredients together.

  • 5

    Crumble the feta cheese evenly over the mixture, then drizzle with extra virgin olive oil.

  • 6

    Toss gently to combine all elements. Adjust seasoning with salt and pepper if desired, and serve immediately.

Protein-Packed Mediterranean Breakfast Bowl

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

Protein-Packed Mediterranean Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Breakfast Bowl

A vibrant bowl bursting with Mediterranean flavors, featuring fluffy egg whites, hearty quinoa, protein-rich chickpeas, tangy feta, and fresh vegetables, all lightly dressed in extra virgin olive oil for a satisfying and nutritious meal.

NUTRITION

484kcal
Protein
38.7g
Fat
15g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup canned chickpeas (82g)

1/2 cup cooked quinoa (92g)

1 oz feta cheese (28g)

1/2 cup halved cherry tomatoes (75g)

1 cup fresh spinach (30g)

1/2 cup sliced cucumber (52g)

1 tsp extra virgin olive oil (4.5g)

PREPARATION

  • 1

    Preheat a non-stick skillet on medium heat and lightly coat with cooking spray if needed.

  • 2

    Pour the egg whites into the skillet and cook, stirring occasionally, until just set. Remove from heat and set aside.

  • 3

    In a bowl, combine the cooked quinoa and chickpeas. Toss in the halved cherry tomatoes, fresh spinach, and sliced cucumber.

  • 4

    Add the warm egg whites to the bowl and gently mix all ingredients together.

  • 5

    Crumble the feta cheese evenly over the mixture, then drizzle with extra virgin olive oil.

  • 6

    Toss gently to combine all elements. Adjust seasoning with salt and pepper if desired, and serve immediately.