Name: Egg White Scramble with Roasted Vegetables and Sliced Kiwi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 egg whites (approx 264g); 1/2 cup chopped yellow bell pepper (75g); 1/2 cup fresh spinach (15g); 1/2 cup sliced mushrooms (35g); 1.5 teaspoons olive oil (7.5g); 4 ounces unsweetened coconut yogurt (113g); 1 medium kiwi (76g)

Egg White Scramble with Roasted Vegetables and Sliced Kiwi

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Vegetables and Sliced Kiwi

Rise and shine with this vibrant egg white scramble packed with roasted yellow bell pepper, spinach, and mushrooms, lightly sautéed in olive oil. Served alongside a creamy dollop of unsweetened coconut yogurt and fresh sliced kiwi, this dish offers a delicate balance of savory and sweet flavors to kickstart your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34g

Fat

14.7g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx 264g)

1/2 cup chopped yellow bell pepper (75g)

1/2 cup fresh spinach (15g)

1/2 cup sliced mushrooms (35g)

1.5 teaspoons olive oil (7.5g)

4 ounces unsweetened coconut yogurt (113g)

1 medium kiwi (76g)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.
2
Add the chopped yellow bell pepper, sliced mushrooms, and fresh spinach to the skillet. Sauté for about 2-3 minutes until the vegetables are slightly softened.
3
Pour in the egg whites and gently stir to combine with the vegetables. Cook until the egg whites are set, about 3-4 minutes, stirring occasionally.
4
Transfer the egg white scramble to a serving plate.
5
On the side, add 4 ounces of unsweetened coconut yogurt and arrange slices of one medium kiwi for a fresh, tangy contrast.
6
Serve immediately and enjoy your balanced, gluten and dairy-free breakfast.