Protein-Packed Scrambled Eggs with Roasted Vegetables

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

Protein-Packed Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Scrambled Eggs with Roasted Vegetables

Savor a vibrant plate of fluffy scrambled eggs enriched with a boost of egg whites and low-fat cottage cheese, paired with a colorful medley of roasted vegetables. This dish offers a balanced burst of protein and nutrients, perfect to energize your morning or power your day.

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NUTRITION

447kcal
Protein
44.2g
Fat
21g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

3 Egg Whites (99g total)

1/2 cup Low-Fat Cottage Cheese (113g approx)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Red Bell Pepper (75g)

1 cup Spinach (30g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    In a bowl, toss the cherry tomatoes, red bell pepper, spinach, and diced red onion with olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes, until they are tender and slightly charred on the edges.

  • 4

    While the vegetables roast, crack the 3 whole eggs into a bowl, add the 3 egg whites, and whisk together until well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until they begin to scramble. When the eggs are nearly set, fold in the low-fat cottage cheese and allow the mixture to finish cooking to a creamy consistency.

  • 6

    Serve the scrambled eggs alongside the roasted vegetables, and enjoy your nutrient-dense, protein-packed meal.

Protein-Packed Scrambled Eggs with Roasted Vegetables

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

Protein-Packed Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Scrambled Eggs with Roasted Vegetables

Savor a vibrant plate of fluffy scrambled eggs enriched with a boost of egg whites and low-fat cottage cheese, paired with a colorful medley of roasted vegetables. This dish offers a balanced burst of protein and nutrients, perfect to energize your morning or power your day.

NUTRITION

447kcal
Protein
44.2g
Fat
21g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

3 Egg Whites (99g total)

1/2 cup Low-Fat Cottage Cheese (113g approx)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Red Bell Pepper (75g)

1 cup Spinach (30g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    In a bowl, toss the cherry tomatoes, red bell pepper, spinach, and diced red onion with olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes, until they are tender and slightly charred on the edges.

  • 4

    While the vegetables roast, crack the 3 whole eggs into a bowl, add the 3 egg whites, and whisk together until well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until they begin to scramble. When the eggs are nearly set, fold in the low-fat cottage cheese and allow the mixture to finish cooking to a creamy consistency.

  • 6

    Serve the scrambled eggs alongside the roasted vegetables, and enjoy your nutrient-dense, protein-packed meal.