Fluffy Veggie and Herb Scramble

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

Fluffy Veggie and Herb Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie and Herb Scramble

Enjoy a light yet protein-packed scramble bursting with fresh veggies and fragrant herbs. This airy dish combines whole eggs with egg whites for a balanced boost of protein, while sautéed bell peppers, spinach, and cherry tomatoes add vibrant color and flavor, making it a versatile meal for any time of the day.

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NUTRITION

438kcal
Protein
35.3g
Fat
27.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

3 egg Whites (approx. 99g)

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

1 cup Baby Spinach (30g)

1/2 cup halved Cherry Tomatoes (75g)

4 tbsp Fresh Mixed Herbs (15g total)

1/2 tbsp Extra Virgin Olive Oil (7g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until fully combined and slightly frothy.

  • 2

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

  • 3

    Sauté the diced red bell pepper in the skillet for 2-3 minutes until they start to soften.

  • 4

    Add the baby spinach and cherry tomatoes to the skillet, stirring to mix in with the bell peppers. Cook for another 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the egg mixture and allow it to set for a few seconds.

  • 6

    Gently stir the eggs with a spatula, forming soft curds and ensuring even cooking.

  • 7

    When the eggs are nearly cooked through, sprinkle in the fresh mixed herbs, salt, and pepper. Stir to combine and finish cooking the eggs to your desired consistency.

  • 8

    Serve immediately while hot for a light, fluffy scramble.

Fluffy Veggie and Herb Scramble

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

Fluffy Veggie and Herb Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie and Herb Scramble

Enjoy a light yet protein-packed scramble bursting with fresh veggies and fragrant herbs. This airy dish combines whole eggs with egg whites for a balanced boost of protein, while sautéed bell peppers, spinach, and cherry tomatoes add vibrant color and flavor, making it a versatile meal for any time of the day.

NUTRITION

438kcal
Protein
35.3g
Fat
27.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

3 egg Whites (approx. 99g)

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

1 cup Baby Spinach (30g)

1/2 cup halved Cherry Tomatoes (75g)

4 tbsp Fresh Mixed Herbs (15g total)

1/2 tbsp Extra Virgin Olive Oil (7g)

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until fully combined and slightly frothy.

  • 2

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

  • 3

    Sauté the diced red bell pepper in the skillet for 2-3 minutes until they start to soften.

  • 4

    Add the baby spinach and cherry tomatoes to the skillet, stirring to mix in with the bell peppers. Cook for another 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the egg mixture and allow it to set for a few seconds.

  • 6

    Gently stir the eggs with a spatula, forming soft curds and ensuring even cooking.

  • 7

    When the eggs are nearly cooked through, sprinkle in the fresh mixed herbs, salt, and pepper. Stir to combine and finish cooking the eggs to your desired consistency.

  • 8

    Serve immediately while hot for a light, fluffy scramble.