Egg White Veggie Scramble with Quinoa and Avocado

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

Egg White Veggie Scramble with Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Quinoa and Avocado

Start your day with a light yet satisfying scramble combining fluffy egg whites, nutrient-dense quinoa, and a medley of fresh veggies, all topped with creamy avocado and a hint of olive oil. This gluten-free, natural breakfast is as delicious as it is balanced, providing a perfect mix of protein, healthy fats, and complex carbs to energize your morning.

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NUTRITION

427kcal
Protein
29g
Fat
20.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup cooked quinoa (93g)

1 cup mixed veggies (150g)

1/2 medium avocado (100g)

1.5 teaspoons olive oil (7.5g)

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PREPARATION

  • 1

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

  • 2

    Sauté the mixed veggies for about 2-3 minutes until they start to soften.

  • 3

    Pour in the egg whites and gently scramble with the veggies, cooking until the egg whites are set.

  • 4

    Stir in the cooked quinoa and heat through for an additional minute.

  • 5

    Transfer the scramble to a plate and top with sliced avocado.

  • 6

    Enjoy your gluten-free, nutritious breakfast that pairs perfectly with your active lifestyle.

Egg White Veggie Scramble with Quinoa and Avocado

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

Egg White Veggie Scramble with Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Quinoa and Avocado

Start your day with a light yet satisfying scramble combining fluffy egg whites, nutrient-dense quinoa, and a medley of fresh veggies, all topped with creamy avocado and a hint of olive oil. This gluten-free, natural breakfast is as delicious as it is balanced, providing a perfect mix of protein, healthy fats, and complex carbs to energize your morning.

NUTRITION

427kcal
Protein
29g
Fat
20.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup cooked quinoa (93g)

1 cup mixed veggies (150g)

1/2 medium avocado (100g)

1.5 teaspoons olive oil (7.5g)

PREPARATION

  • 1

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

  • 2

    Sauté the mixed veggies for about 2-3 minutes until they start to soften.

  • 3

    Pour in the egg whites and gently scramble with the veggies, cooking until the egg whites are set.

  • 4

    Stir in the cooked quinoa and heat through for an additional minute.

  • 5

    Transfer the scramble to a plate and top with sliced avocado.

  • 6

    Enjoy your gluten-free, nutritious breakfast that pairs perfectly with your active lifestyle.