Fluffy Egg and Fresh Veggie Scramble

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

Fluffy Egg and Fresh Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Fresh Veggie Scramble

A light and airy scramble featuring whole eggs, extra egg whites for that protein boost, and a medley of fresh veggies tossed in a hint of olive oil. Finished with a sprinkle of low-fat cheese and served with a toasted slice of whole wheat bread, this dish delivers a satisfying blend of textures and flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

355kcal
Protein
29.4g
Fat
16.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g)

3 Egg Whites (approx 99g)

1 cup Fresh Spinach (30g)

1/2 cup chopped Bell Pepper (75g)

1/2 cup halved Cherry Tomatoes (75g)

1/4 cup shredded Low-Fat Cheddar Cheese (28g)

1 slice Whole Wheat Bread (28g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk together until the mixture is frothy.

  • 2

    Season the egg mixture lightly with salt and pepper.

  • 3

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

  • 4

    Add the chopped bell pepper and sauté for about 2 minutes until slightly softened.

  • 5

    Toss in the halved cherry tomatoes and spinach, cooking until the spinach wilts, about 1-2 minutes.

  • 6

    Pour in the egg mixture over the veggies. Allow the eggs to set slightly on the bottom before stirring gently.

  • 7

    Stir continuously until the eggs are softly scrambled and fully cooked but still moist.

  • 8

    Sprinkle the shredded low-fat cheddar cheese on top and let it melt into the scramble.

  • 9

    While the eggs finish cooking, toast a slice of whole wheat bread.

  • 10

    Serve the fluffy veggie scramble hot alongside the toast for a balanced, flavorful meal.

Fluffy Egg and Fresh Veggie Scramble

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

Fluffy Egg and Fresh Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Fresh Veggie Scramble

A light and airy scramble featuring whole eggs, extra egg whites for that protein boost, and a medley of fresh veggies tossed in a hint of olive oil. Finished with a sprinkle of low-fat cheese and served with a toasted slice of whole wheat bread, this dish delivers a satisfying blend of textures and flavors perfect for breakfast, lunch, or dinner.

NUTRITION

355kcal
Protein
29.4g
Fat
16.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g)

3 Egg Whites (approx 99g)

1 cup Fresh Spinach (30g)

1/2 cup chopped Bell Pepper (75g)

1/2 cup halved Cherry Tomatoes (75g)

1/4 cup shredded Low-Fat Cheddar Cheese (28g)

1 slice Whole Wheat Bread (28g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk together until the mixture is frothy.

  • 2

    Season the egg mixture lightly with salt and pepper.

  • 3

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

  • 4

    Add the chopped bell pepper and sauté for about 2 minutes until slightly softened.

  • 5

    Toss in the halved cherry tomatoes and spinach, cooking until the spinach wilts, about 1-2 minutes.

  • 6

    Pour in the egg mixture over the veggies. Allow the eggs to set slightly on the bottom before stirring gently.

  • 7

    Stir continuously until the eggs are softly scrambled and fully cooked but still moist.

  • 8

    Sprinkle the shredded low-fat cheddar cheese on top and let it melt into the scramble.

  • 9

    While the eggs finish cooking, toast a slice of whole wheat bread.

  • 10

    Serve the fluffy veggie scramble hot alongside the toast for a balanced, flavorful meal.