Fluffy Veggie Scramble with Fresh Herbs

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

Fluffy Veggie Scramble with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie Scramble with Fresh Herbs

A light yet satisfying scramble featuring a blend of whole eggs, egg whites, and crumbled firm tofu combined with a rainbow of crisp bell pepper, spinach, and cherry tomatoes. Finished with a burst of fresh herbs and a hint of olive oil, this dish offers a delightful interplay of textures and flavors that's perfect for any meal of the day.

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NUTRITION

367kcal
Protein
35g
Fat
20.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (approx 100g)

3 large Egg Whites (approx 99g)

125g Firm Tofu

1/2 cup diced Bell Pepper (approx 75g)

1 cup raw Spinach (approx 30g)

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

4 tbsp Fresh Mixed Herbs (approx 10g)

1 tsp Olive Oil (approx 5g)

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PREPARATION

  • 1

    In a bowl, whisk together the 2 whole eggs and 3 egg whites until well combined.

  • 2

    Crumble the firm tofu into small pieces and gently fold into the egg mixture.

  • 3

    Heat a non-stick pan over medium heat and add 1 teaspoon of olive oil.

  • 4

    Sauté the diced bell pepper for about 2 minutes until slightly softened.

  • 5

    Add the raw spinach and halved cherry tomatoes, cooking for an additional minute until the spinach wilts slightly.

  • 6

    Pour the egg and tofu mixture over the vegetables. Let it cook undisturbed for a minute before gently stirring to form soft curds.

  • 7

    Season with a pinch of salt and pepper, and fold in freshly chopped herbs as it nears completion.

  • 8

    Cook until the eggs are just set, ensuring the scramble remains light and fluffy. Serve immediately.

Fluffy Veggie Scramble with Fresh Herbs

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

Fluffy Veggie Scramble with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie Scramble with Fresh Herbs

A light yet satisfying scramble featuring a blend of whole eggs, egg whites, and crumbled firm tofu combined with a rainbow of crisp bell pepper, spinach, and cherry tomatoes. Finished with a burst of fresh herbs and a hint of olive oil, this dish offers a delightful interplay of textures and flavors that's perfect for any meal of the day.

NUTRITION

367kcal
Protein
35g
Fat
20.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (approx 100g)

3 large Egg Whites (approx 99g)

125g Firm Tofu

1/2 cup diced Bell Pepper (approx 75g)

1 cup raw Spinach (approx 30g)

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

4 tbsp Fresh Mixed Herbs (approx 10g)

1 tsp Olive Oil (approx 5g)

PREPARATION

  • 1

    In a bowl, whisk together the 2 whole eggs and 3 egg whites until well combined.

  • 2

    Crumble the firm tofu into small pieces and gently fold into the egg mixture.

  • 3

    Heat a non-stick pan over medium heat and add 1 teaspoon of olive oil.

  • 4

    Sauté the diced bell pepper for about 2 minutes until slightly softened.

  • 5

    Add the raw spinach and halved cherry tomatoes, cooking for an additional minute until the spinach wilts slightly.

  • 6

    Pour the egg and tofu mixture over the vegetables. Let it cook undisturbed for a minute before gently stirring to form soft curds.

  • 7

    Season with a pinch of salt and pepper, and fold in freshly chopped herbs as it nears completion.

  • 8

    Cook until the eggs are just set, ensuring the scramble remains light and fluffy. Serve immediately.