Fluffy Egg and Veggie Scramble with Fresh Herbs

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

Fluffy Egg and Veggie Scramble with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble with Fresh Herbs

Savor the light and airy scramble bursting with fresh herbs and colorful vegetables. This dish marries the creamy richness of eggs with a medley of spinach and red bell pepper, subtly lifted by a sprinkle of reduced-fat cheddar cheese and a hint of olive oil, creating a perfect, balanced meal for any time of day.

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NUTRITION

176kcal
Protein
13.8g
Fat
11.6g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1 ounce Reduced Fat Cheddar Cheese, crumbled

1 tablespoon Fresh Parsley, chopped

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until frothy.

  • 2

    Heat a non-stick skillet over medium heat and drizzle with olive oil.

  • 3

    Add the diced red bell pepper to the skillet and sauté for 1-2 minutes until slightly softened.

  • 4

    Add the fresh spinach to the skillet and continue to cook until wilted.

  • 5

    Pour the beaten eggs over the veggies, and gently stir to mix evenly.

  • 6

    Sprinkle the crumbled reduced fat cheddar cheese and chopped fresh parsley over the eggs.

  • 7

    Cook the scramble slowly, stirring occasionally, until the eggs are softly set and fluffy. Serve immediately.

Fluffy Egg and Veggie Scramble with Fresh Herbs

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

Fluffy Egg and Veggie Scramble with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble with Fresh Herbs

Savor the light and airy scramble bursting with fresh herbs and colorful vegetables. This dish marries the creamy richness of eggs with a medley of spinach and red bell pepper, subtly lifted by a sprinkle of reduced-fat cheddar cheese and a hint of olive oil, creating a perfect, balanced meal for any time of day.

NUTRITION

176kcal
Protein
13.8g
Fat
11.6g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1 ounce Reduced Fat Cheddar Cheese, crumbled

1 tablespoon Fresh Parsley, chopped

1 teaspoon Olive Oil

PREPARATION

  • 1

    Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until frothy.

  • 2

    Heat a non-stick skillet over medium heat and drizzle with olive oil.

  • 3

    Add the diced red bell pepper to the skillet and sauté for 1-2 minutes until slightly softened.

  • 4

    Add the fresh spinach to the skillet and continue to cook until wilted.

  • 5

    Pour the beaten eggs over the veggies, and gently stir to mix evenly.

  • 6

    Sprinkle the crumbled reduced fat cheddar cheese and chopped fresh parsley over the eggs.

  • 7

    Cook the scramble slowly, stirring occasionally, until the eggs are softly set and fluffy. Serve immediately.