Fluffy Scrambled Eggs with Fresh Roasted Vegetables

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

Fluffy Scrambled Eggs with Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Roasted Vegetables

Enjoy a light yet satisfying plate of fluffy scrambled eggs paired with a medley of fresh, roasted vegetables. The eggs are perfectly mixed with a blend of whole eggs and egg whites to achieve a creamy, protein-packed dish, while the vegetables add vibrant color, subtle sweetness, and a nutritious crunch to start your day or fuel your lunch or dinner.

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NUTRITION

370kcal
Protein
34.9g
Fat
19.2g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (150g total)

4 Egg Whites (120g total)

1/2 cup Cherry Tomatoes (75g, halved)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper, chopped (75g)

1/2 cup Zucchini, chopped (61g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cherry tomatoes, spinach, chopped red bell pepper, and zucchini. Drizzle with olive oil, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for 10-12 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, in a separate bowl, whisk together the whole eggs and egg whites until the mixture becomes frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 6

    Gently stir the eggs continuously, allowing them to form soft curds.

  • 7

    Once the eggs are nearly set but still slightly runny, fold in the roasted vegetables.

  • 8

    Continue cooking for another minute until the eggs are fully set but remain fluffy.

  • 9

    Serve immediately and enjoy your protein-packed, delicious meal.

Fluffy Scrambled Eggs with Fresh Roasted Vegetables

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

Fluffy Scrambled Eggs with Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Roasted Vegetables

Enjoy a light yet satisfying plate of fluffy scrambled eggs paired with a medley of fresh, roasted vegetables. The eggs are perfectly mixed with a blend of whole eggs and egg whites to achieve a creamy, protein-packed dish, while the vegetables add vibrant color, subtle sweetness, and a nutritious crunch to start your day or fuel your lunch or dinner.

NUTRITION

370kcal
Protein
34.9g
Fat
19.2g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (150g total)

4 Egg Whites (120g total)

1/2 cup Cherry Tomatoes (75g, halved)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper, chopped (75g)

1/2 cup Zucchini, chopped (61g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cherry tomatoes, spinach, chopped red bell pepper, and zucchini. Drizzle with olive oil, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for 10-12 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, in a separate bowl, whisk together the whole eggs and egg whites until the mixture becomes frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 6

    Gently stir the eggs continuously, allowing them to form soft curds.

  • 7

    Once the eggs are nearly set but still slightly runny, fold in the roasted vegetables.

  • 8

    Continue cooking for another minute until the eggs are fully set but remain fluffy.

  • 9

    Serve immediately and enjoy your protein-packed, delicious meal.