Fluffy Egg and Veggie Scramble

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

Fluffy Egg and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble

Enjoy a light and flavorful scramble featuring a blend of whole eggs and egg whites combined with a colorful medley of sautéed veggies and a creamy sprinkle of feta. This dish offers a delightful mix of textures and tastes, making it a satisfying meal at any time of day.

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NUTRITION

431kcal
Protein
38.8g
Fat
26.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

4 egg whites (120g)

1 cup baby spinach (30g)

1/2 cup cherry tomatoes, halved (75g)

1/2 cup red bell pepper, diced (75g)

1/2 cup mushrooms, sliced (35g)

1 oz feta cheese (28g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat together until well combined.

  • 2

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

  • 3

    Sauté the red bell pepper, mushrooms, and cherry tomatoes for about 2-3 minutes until they soften slightly.

  • 4

    Add the baby spinach and cook until just wilted.

  • 5

    Pour the egg mixture over the sautéed vegetables. Stir gently to combine and scramble as the eggs begin to set.

  • 6

    Once the eggs are mostly cooked but still slightly soft, sprinkle the feta cheese evenly over the top.

  • 7

    Allow the dish to cook for an additional minute until the eggs are fully set and the feta starts to warm.

  • 8

    Season with salt and pepper to taste, then serve immediately.

Fluffy Egg and Veggie Scramble

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

Fluffy Egg and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble

Enjoy a light and flavorful scramble featuring a blend of whole eggs and egg whites combined with a colorful medley of sautéed veggies and a creamy sprinkle of feta. This dish offers a delightful mix of textures and tastes, making it a satisfying meal at any time of day.

NUTRITION

431kcal
Protein
38.8g
Fat
26.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

4 egg whites (120g)

1 cup baby spinach (30g)

1/2 cup cherry tomatoes, halved (75g)

1/2 cup red bell pepper, diced (75g)

1/2 cup mushrooms, sliced (35g)

1 oz feta cheese (28g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat together until well combined.

  • 2

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

  • 3

    Sauté the red bell pepper, mushrooms, and cherry tomatoes for about 2-3 minutes until they soften slightly.

  • 4

    Add the baby spinach and cook until just wilted.

  • 5

    Pour the egg mixture over the sautéed vegetables. Stir gently to combine and scramble as the eggs begin to set.

  • 6

    Once the eggs are mostly cooked but still slightly soft, sprinkle the feta cheese evenly over the top.

  • 7

    Allow the dish to cook for an additional minute until the eggs are fully set and the feta starts to warm.

  • 8

    Season with salt and pepper to taste, then serve immediately.