Egg and Vegetable Scramble with Almond Milk

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

Egg and Vegetable Scramble with Almond Milk

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Almond Milk

A light yet satisfying breakfast scramble featuring farm-fresh eggs and vibrant vegetables, enriched with a splash of creamy almond milk. Delicately cooked in olive oil, this dish provides a well-balanced start to your day with a gentle mix of protein and healthy fats, perfect for fueling morning activities.

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NUTRITION

259kcal
Protein
24.2g
Fat
15.6g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (~100g)

3 egg whites (~100g)

1/4 cup diced red bell pepper (~40g)

1/2 cup fresh spinach (~15g)

2 tbsp unsweetened almond milk (~30g)

1 tsp olive oil (~5g)

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites and almond milk, then whisk together until well blended.

  • 2

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

  • 3

    Add the diced red bell pepper and spinach to the skillet, and sauté for 1-2 minutes until they begin to soften.

  • 4

    Pour in the egg mixture, letting it settle in the pan. Season with a pinch of salt and black pepper.

  • 5

    Gently stir and fold the eggs with a spatula, cooking until the eggs are softly scrambled and just set.

  • 6

    Remove from heat and serve immediately.

Egg and Vegetable Scramble with Almond Milk

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

Egg and Vegetable Scramble with Almond Milk

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Almond Milk

A light yet satisfying breakfast scramble featuring farm-fresh eggs and vibrant vegetables, enriched with a splash of creamy almond milk. Delicately cooked in olive oil, this dish provides a well-balanced start to your day with a gentle mix of protein and healthy fats, perfect for fueling morning activities.

NUTRITION

259kcal
Protein
24.2g
Fat
15.6g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (~100g)

3 egg whites (~100g)

1/4 cup diced red bell pepper (~40g)

1/2 cup fresh spinach (~15g)

2 tbsp unsweetened almond milk (~30g)

1 tsp olive oil (~5g)

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites and almond milk, then whisk together until well blended.

  • 2

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

  • 3

    Add the diced red bell pepper and spinach to the skillet, and sauté for 1-2 minutes until they begin to soften.

  • 4

    Pour in the egg mixture, letting it settle in the pan. Season with a pinch of salt and black pepper.

  • 5

    Gently stir and fold the eggs with a spatula, cooking until the eggs are softly scrambled and just set.

  • 6

    Remove from heat and serve immediately.