Egg White Veggie Scramble with Turkey Bacon

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

Egg White Veggie Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Turkey Bacon

Enjoy a vibrant and protein-packed breakfast scramble featuring fluffy egg whites, crispy turkey bacon, and a medley of colorful vegetables lightly sautéed in olive oil, finished with a sprinkle of melted reduced-fat cheese.

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NUTRITION

304kcal
Protein
31.2g
Fat
14.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites (~198g)

2 slices Turkey Bacon (~56g)

1/2 cup diced Bell Pepper (~75g)

1/2 cup Spinach (~15g)

1/2 cup chopped Tomatoes (~90g)

2 teaspoons Olive Oil (~10g)

2 tablespoons Reduced-Fat Shredded Cheese (~14g)

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PREPARATION

  • 1

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

  • 2

    Crisp the turkey bacon in the skillet for about 3-4 minutes per side until they are golden and cooked through, then transfer to a plate.

  • 3

    In the same skillet, add the diced bell pepper, spinach, and tomatoes. Sauté for 2-3 minutes until the vegetables are slightly softened.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Allow them to set, stirring occasionally until fully cooked, approximately 3-4 minutes.

  • 5

    Crumble the turkey bacon and mix it into the scramble.

  • 6

    Sprinkle the shredded reduced-fat cheese over the scramble and let it melt for another minute.

  • 7

    Serve warm and enjoy your nutritious and delicious breakfast.

Egg White Veggie Scramble with Turkey Bacon

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

Egg White Veggie Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Turkey Bacon

Enjoy a vibrant and protein-packed breakfast scramble featuring fluffy egg whites, crispy turkey bacon, and a medley of colorful vegetables lightly sautéed in olive oil, finished with a sprinkle of melted reduced-fat cheese.

NUTRITION

304kcal
Protein
31.2g
Fat
14.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites (~198g)

2 slices Turkey Bacon (~56g)

1/2 cup diced Bell Pepper (~75g)

1/2 cup Spinach (~15g)

1/2 cup chopped Tomatoes (~90g)

2 teaspoons Olive Oil (~10g)

2 tablespoons Reduced-Fat Shredded Cheese (~14g)

PREPARATION

  • 1

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

  • 2

    Crisp the turkey bacon in the skillet for about 3-4 minutes per side until they are golden and cooked through, then transfer to a plate.

  • 3

    In the same skillet, add the diced bell pepper, spinach, and tomatoes. Sauté for 2-3 minutes until the vegetables are slightly softened.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Allow them to set, stirring occasionally until fully cooked, approximately 3-4 minutes.

  • 5

    Crumble the turkey bacon and mix it into the scramble.

  • 6

    Sprinkle the shredded reduced-fat cheese over the scramble and let it melt for another minute.

  • 7

    Serve warm and enjoy your nutritious and delicious breakfast.