Egg White Vegetable Scramble with Fresh Berries

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

Egg White Vegetable Scramble with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Fresh Berries

Savor a light yet nourishing scramble of egg whites blended with fresh bell pepper, spinach, and tomato, enhanced by a hint of olive oil saute. Paired with a slice of whole wheat toast and a vibrant medley of fresh blueberries and strawberries, this dish delivers a refreshing start to your day that’s as colorful as it is wholesome.

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NUTRITION

313kcal
Protein
27.9g
Fat
6.8g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

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

1 cup raw spinach (30g)

1/2 medium tomato, sliced (60g)

1 tsp extra virgin olive oil (4.5g)

1 slice whole wheat bread (28g)

1/2 cup blueberries (74g)

1/2 cup sliced strawberries (83g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of extra virgin olive oil.

  • 2

    Add the chopped red bell pepper and sauté for about 1-2 minutes until slightly softened.

  • 3

    Stir in the raw spinach and tomato slices, cooking for another 1-2 minutes until the spinach begins to wilt.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are fully set.

  • 5

    While the scramble is finishing, toast a slice of whole wheat bread until lightly golden.

  • 6

    Plate the warm egg white vegetable scramble alongside the toasted bread and serve with a side of fresh blueberries and sliced strawberries.

Egg White Vegetable Scramble with Fresh Berries

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

Egg White Vegetable Scramble with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Fresh Berries

Savor a light yet nourishing scramble of egg whites blended with fresh bell pepper, spinach, and tomato, enhanced by a hint of olive oil saute. Paired with a slice of whole wheat toast and a vibrant medley of fresh blueberries and strawberries, this dish delivers a refreshing start to your day that’s as colorful as it is wholesome.

NUTRITION

313kcal
Protein
27.9g
Fat
6.8g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

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

1 cup raw spinach (30g)

1/2 medium tomato, sliced (60g)

1 tsp extra virgin olive oil (4.5g)

1 slice whole wheat bread (28g)

1/2 cup blueberries (74g)

1/2 cup sliced strawberries (83g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of extra virgin olive oil.

  • 2

    Add the chopped red bell pepper and sauté for about 1-2 minutes until slightly softened.

  • 3

    Stir in the raw spinach and tomato slices, cooking for another 1-2 minutes until the spinach begins to wilt.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are fully set.

  • 5

    While the scramble is finishing, toast a slice of whole wheat bread until lightly golden.

  • 6

    Plate the warm egg white vegetable scramble alongside the toasted bread and serve with a side of fresh blueberries and sliced strawberries.