Fluffy Egg and Veggie Scramble with Creamy Avocado

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

Fluffy Egg and Veggie Scramble with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble with Creamy Avocado

Start your day (or enjoy it any time) with this vibrant egg and veggie scramble, perfectly complemented by the creaminess of avocado. The eggs are lightly scrambled with a medley of crunchy bell peppers, juicy tomatoes, tender spinach, and a hint of sweet onion, creating a delightful balance of flavors and textures.

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NUTRITION

451kcal
Protein
36.3g
Fat
26.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Liquid Egg Whites (120g)

1/2 cup Diced Bell Pepper (75g)

1/2 cup Diced Tomato (90g)

1/2 cup Fresh Spinach (15g)

1/4 cup Diced Onion (40g)

1/2 Avocado, sliced (100g)

Olive Oil Spray

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Crack the eggs into a bowl and add the liquid egg whites. Whisk together with a pinch of salt and pepper until fully combined and slightly frothy.

  • 3

    Add the diced onion and bell pepper to the skillet, and sauté for about 2 minutes until they start to soften.

  • 4

    Stir in the diced tomato and fresh spinach, cooking for an additional minute until the spinach wilts.

  • 5

    Pour in the egg mixture and gently stir, allowing the eggs to slowly set and scramble with the veggies.

  • 6

    Cook until the eggs are fluffy and fully set, about 3-4 minutes, stirring occasionally.

  • 7

    Plate the scramble and top with the sliced avocado. Add extra salt and pepper if desired, and serve immediately.

Fluffy Egg and Veggie Scramble with Creamy Avocado

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

Fluffy Egg and Veggie Scramble with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble with Creamy Avocado

Start your day (or enjoy it any time) with this vibrant egg and veggie scramble, perfectly complemented by the creaminess of avocado. The eggs are lightly scrambled with a medley of crunchy bell peppers, juicy tomatoes, tender spinach, and a hint of sweet onion, creating a delightful balance of flavors and textures.

NUTRITION

451kcal
Protein
36.3g
Fat
26.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Liquid Egg Whites (120g)

1/2 cup Diced Bell Pepper (75g)

1/2 cup Diced Tomato (90g)

1/2 cup Fresh Spinach (15g)

1/4 cup Diced Onion (40g)

1/2 Avocado, sliced (100g)

Olive Oil Spray

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Crack the eggs into a bowl and add the liquid egg whites. Whisk together with a pinch of salt and pepper until fully combined and slightly frothy.

  • 3

    Add the diced onion and bell pepper to the skillet, and sauté for about 2 minutes until they start to soften.

  • 4

    Stir in the diced tomato and fresh spinach, cooking for an additional minute until the spinach wilts.

  • 5

    Pour in the egg mixture and gently stir, allowing the eggs to slowly set and scramble with the veggies.

  • 6

    Cook until the eggs are fluffy and fully set, about 3-4 minutes, stirring occasionally.

  • 7

    Plate the scramble and top with the sliced avocado. Add extra salt and pepper if desired, and serve immediately.