Fluffy Herb and Veggie Scramble

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

Fluffy Herb and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Herb and Veggie Scramble

Enjoy a light and airy scramble bursting with fresh herbs and vibrant vegetables. This dish combines whole eggs, egg whites, low-fat cheese, and a medley of spinach and red bell pepper to create a nutrient-packed meal that is both satisfying and flavorful. Perfect for any time of the day, this scramble brings a delightful balance of softness from the eggs and crunch from the veggies, accented by aromatic herbs and a hint of olive oil.

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NUTRITION

348kcal
Protein
35.6g
Fat
21.5g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Egg Whites

1/4 cup Low-Fat Shredded Cheese

1 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

1 tablespoon Fresh Parsley, chopped

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until completely blended.

  • 2

    Stir in the low-fat shredded cheese and chopped fresh parsley.

  • 3

    Heat olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell pepper and fresh spinach to the skillet, sautéing for about 2 minutes until the vegetables soften.

  • 5

    Pour the egg mixture over the vegetables in the skillet, letting it sit for a few seconds to begin setting.

  • 6

    Gently stir and fold the eggs, allowing them to scramble and incorporate the vegetables evenly.

  • 7

    Cook until the eggs are just set but still soft and fluffy, about 3-4 minutes, then remove from heat.

  • 8

    Serve immediately, enjoying the blend of herbs, vegetables, and creamy eggs.

Fluffy Herb and Veggie Scramble

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

Fluffy Herb and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Herb and Veggie Scramble

Enjoy a light and airy scramble bursting with fresh herbs and vibrant vegetables. This dish combines whole eggs, egg whites, low-fat cheese, and a medley of spinach and red bell pepper to create a nutrient-packed meal that is both satisfying and flavorful. Perfect for any time of the day, this scramble brings a delightful balance of softness from the eggs and crunch from the veggies, accented by aromatic herbs and a hint of olive oil.

NUTRITION

348kcal
Protein
35.6g
Fat
21.5g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Egg Whites

1/4 cup Low-Fat Shredded Cheese

1 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

1 tablespoon Fresh Parsley, chopped

1 teaspoon Olive Oil

PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until completely blended.

  • 2

    Stir in the low-fat shredded cheese and chopped fresh parsley.

  • 3

    Heat olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell pepper and fresh spinach to the skillet, sautéing for about 2 minutes until the vegetables soften.

  • 5

    Pour the egg mixture over the vegetables in the skillet, letting it sit for a few seconds to begin setting.

  • 6

    Gently stir and fold the eggs, allowing them to scramble and incorporate the vegetables evenly.

  • 7

    Cook until the eggs are just set but still soft and fluffy, about 3-4 minutes, then remove from heat.

  • 8

    Serve immediately, enjoying the blend of herbs, vegetables, and creamy eggs.