Egg White and Avocado Scramble with Roasted Pumpkin

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

Egg White and Avocado Scramble with Roasted Pumpkin

YOUR SOLIN GENERATED RECIPE

Egg White and Avocado Scramble with Roasted Pumpkin

Start your day with a delightfully light yet protein-packed scramble featuring fluffy egg whites, the richness of egg yolks, and creamy avocado slices paired with sweet roasted pumpkin cubes. This dish marries the brightness of fresh vegetables with the autumnal warmth of pumpkin, offering a satisfying and tasteful breakfast.

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NUTRITION

420kcal
Protein
43.4g
Fat
19.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

9 large egg white equivalents

2 egg yolks

1 cup roasted pumpkin cubes

1/2 medium avocado

1 cup fresh spinach

Olive oil cooking spray

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the pumpkin cubes lightly with a spritz of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the pumpkin is roasting, heat a non-stick skillet over medium heat and spray lightly with olive oil.

  • 4

    In a bowl, whisk together the egg whites and egg yolks until well combined. Season with a pinch of salt and pepper.

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

    Pour in the egg mixture and gently scramble with the spinach until just set, ensuring the eggs stay light and fluffy.

  • 7

    Plate the scrambled eggs and top with the roasted pumpkin cubes. Arrange the avocado halves on the side or slice and gently fold them into the scramble.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.

Egg White and Avocado Scramble with Roasted Pumpkin

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

Egg White and Avocado Scramble with Roasted Pumpkin

YOUR SOLIN GENERATED RECIPE

Egg White and Avocado Scramble with Roasted Pumpkin

Start your day with a delightfully light yet protein-packed scramble featuring fluffy egg whites, the richness of egg yolks, and creamy avocado slices paired with sweet roasted pumpkin cubes. This dish marries the brightness of fresh vegetables with the autumnal warmth of pumpkin, offering a satisfying and tasteful breakfast.

NUTRITION

420kcal
Protein
43.4g
Fat
19.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

9 large egg white equivalents

2 egg yolks

1 cup roasted pumpkin cubes

1/2 medium avocado

1 cup fresh spinach

Olive oil cooking spray

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the pumpkin cubes lightly with a spritz of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the pumpkin is roasting, heat a non-stick skillet over medium heat and spray lightly with olive oil.

  • 4

    In a bowl, whisk together the egg whites and egg yolks until well combined. Season with a pinch of salt and pepper.

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

    Pour in the egg mixture and gently scramble with the spinach until just set, ensuring the eggs stay light and fluffy.

  • 7

    Plate the scrambled eggs and top with the roasted pumpkin cubes. Arrange the avocado halves on the side or slice and gently fold them into the scramble.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.