Fluffy Egg and Veggie Scramble with Avocado

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

Fluffy Egg and Veggie Scramble with Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble with Avocado

Enjoy a light, protein-packed scramble loaded with fresh veggies and crowned with creamy avocado. This dish offers a satisfying balance of flavors and textures perfect for any meal of the day.

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NUTRITION

205kcal
Protein
12g
Fat
15g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

6 Egg Whites

1 cup Spinach

5 Cherry Tomatoes

1/2 Red Bell Pepper

1/4 Avocado

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Chop the spinach, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 3

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

  • 4

    Sauté the chopped vegetables in the skillet for about 2-3 minutes, until they are tender but still vibrant.

  • 5

    Pour the egg mixture over the vegetables and gently stir, allowing the eggs to form soft curds while cooking evenly.

  • 6

    Cook until the eggs are just set, then remove from heat.

  • 7

    Plate the scramble and top with quartered avocado slices. Season with salt and pepper as desired.

Fluffy Egg and Veggie Scramble with Avocado

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

Fluffy Egg and Veggie Scramble with Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Scramble with Avocado

Enjoy a light, protein-packed scramble loaded with fresh veggies and crowned with creamy avocado. This dish offers a satisfying balance of flavors and textures perfect for any meal of the day.

NUTRITION

205kcal
Protein
12g
Fat
15g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

6 Egg Whites

1 cup Spinach

5 Cherry Tomatoes

1/2 Red Bell Pepper

1/4 Avocado

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Chop the spinach, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 3

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

  • 4

    Sauté the chopped vegetables in the skillet for about 2-3 minutes, until they are tender but still vibrant.

  • 5

    Pour the egg mixture over the vegetables and gently stir, allowing the eggs to form soft curds while cooking evenly.

  • 6

    Cook until the eggs are just set, then remove from heat.

  • 7

    Plate the scramble and top with quartered avocado slices. Season with salt and pepper as desired.