Creamy Scrambled Eggs with Sautéed Vegetables

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

Creamy Scrambled Eggs with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Vegetables

A delicate, velvety scramble crafted using a premium egg substitute that mimics the rich texture of traditional eggs, lightly infused with buttery cream and gently tossed with sautéed bell peppers and zucchini. This breakfast dish offers a comforting, creamy consistency with a subtle sweetness from the vegetables, making it an indulgent yet balanced morning treat.

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NUTRITION

440kcal
Protein
3.6g
Fat
42.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Substitute

1/4 cup diced Mixed Bell Pepper

1/4 cup diced Zucchini

1 tbsp Olive Oil

1 tbsp Unsalted Butter

2 tbsp Heavy Cream

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PREPARATION

  • 1

    Heat olive oil and butter in a nonstick skillet over medium heat until the butter is melted.

  • 2

    Add the diced bell pepper and zucchini; sauté for about 3-4 minutes until they begin softening.

  • 3

    Pour in the liquid egg substitute and allow it to warm for a few seconds.

  • 4

    Slowly stir in the heavy cream to create a creamy texture.

  • 5

    Cook, stirring gently, until the mixture thickens slightly and coats the back of a spoon, taking care not to over-stir.

  • 6

    Once lightly set yet still soft and creamy, remove the skillet from heat and transfer to a warm plate. Serve immediately.

Creamy Scrambled Eggs with Sautéed Vegetables

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

Creamy Scrambled Eggs with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Vegetables

A delicate, velvety scramble crafted using a premium egg substitute that mimics the rich texture of traditional eggs, lightly infused with buttery cream and gently tossed with sautéed bell peppers and zucchini. This breakfast dish offers a comforting, creamy consistency with a subtle sweetness from the vegetables, making it an indulgent yet balanced morning treat.

NUTRITION

440kcal
Protein
3.6g
Fat
42.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Substitute

1/4 cup diced Mixed Bell Pepper

1/4 cup diced Zucchini

1 tbsp Olive Oil

1 tbsp Unsalted Butter

2 tbsp Heavy Cream

PREPARATION

  • 1

    Heat olive oil and butter in a nonstick skillet over medium heat until the butter is melted.

  • 2

    Add the diced bell pepper and zucchini; sauté for about 3-4 minutes until they begin softening.

  • 3

    Pour in the liquid egg substitute and allow it to warm for a few seconds.

  • 4

    Slowly stir in the heavy cream to create a creamy texture.

  • 5

    Cook, stirring gently, until the mixture thickens slightly and coats the back of a spoon, taking care not to over-stir.

  • 6

    Once lightly set yet still soft and creamy, remove the skillet from heat and transfer to a warm plate. Serve immediately.