Egg White Vegetable Scramble with Turkey Bacon

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

Egg White Vegetable Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Turkey Bacon

A light yet energizing breakfast featuring a fluffy scramble of egg whites and one whole egg tossed with fresh bell peppers, mushrooms, and spinach. Complemented by a crisp slice of turkey bacon, creamy avocado, and crunchy whole grain toast, this dish offers a delightful balance of flavors and textures to kickstart your day.

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NUTRITION

426kcal
Protein
27.1g
Fat
23.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 whole egg (50g)

1 slice turkey bacon (15g)

1/2 cup diced red bell pepper (75g)

1/2 cup sliced white mushrooms (35g)

1/2 cup raw spinach (15g)

1 tsp olive oil (4.5g)

1/2 medium avocado (100g)

1 slice whole grain bread (30g)

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PREPARATION

  • 1

    Crack the egg whites into a bowl and add the whole egg; whisk together lightly.

  • 2

    Chop the red bell pepper, slice the mushrooms, and roughly chop the spinach.

  • 3

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

  • 4

    Add the turkey bacon to the skillet and crisp it slightly on both sides; then remove and set aside.

  • 5

    Sauté the chopped bell pepper and mushrooms in the skillet for 2-3 minutes until they begin to soften.

  • 6

    Add the egg mixture and spinach to the skillet and gently stir until the eggs begin to set, creating a soft scramble.

  • 7

    Plate the scramble and crumble the turkey bacon on top.

  • 8

    Serve with sliced avocado on the side and a slice of toasted whole grain bread.

Egg White Vegetable Scramble with Turkey Bacon

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

Egg White Vegetable Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Turkey Bacon

A light yet energizing breakfast featuring a fluffy scramble of egg whites and one whole egg tossed with fresh bell peppers, mushrooms, and spinach. Complemented by a crisp slice of turkey bacon, creamy avocado, and crunchy whole grain toast, this dish offers a delightful balance of flavors and textures to kickstart your day.

NUTRITION

426kcal
Protein
27.1g
Fat
23.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 whole egg (50g)

1 slice turkey bacon (15g)

1/2 cup diced red bell pepper (75g)

1/2 cup sliced white mushrooms (35g)

1/2 cup raw spinach (15g)

1 tsp olive oil (4.5g)

1/2 medium avocado (100g)

1 slice whole grain bread (30g)

PREPARATION

  • 1

    Crack the egg whites into a bowl and add the whole egg; whisk together lightly.

  • 2

    Chop the red bell pepper, slice the mushrooms, and roughly chop the spinach.

  • 3

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

  • 4

    Add the turkey bacon to the skillet and crisp it slightly on both sides; then remove and set aside.

  • 5

    Sauté the chopped bell pepper and mushrooms in the skillet for 2-3 minutes until they begin to soften.

  • 6

    Add the egg mixture and spinach to the skillet and gently stir until the eggs begin to set, creating a soft scramble.

  • 7

    Plate the scramble and crumble the turkey bacon on top.

  • 8

    Serve with sliced avocado on the side and a slice of toasted whole grain bread.