Fluffy Herb Veggie Egg Scramble

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

Fluffy Herb Veggie Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Veggie Egg Scramble

Enjoy a light yet satisfying egg scramble brimming with fresh seasonal veggies and aromatic herbs. This fluffy scramble offers a harmonious blend of textures and flavors, making it a versatile dish perfect for any meal of the day.

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NUTRITION

424kcal
Protein
40.5g
Fat
24.7g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g)

1/2 cup egg whites (120g)

1/2 cup chopped bell pepper (75g)

1/2 cup sliced mushrooms (35g)

1/2 cup spinach (15g)

1 tsp olive oil (4.5g)

2 tbsp mixed fresh herbs (parsley & chives, 8g)

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PREPARATION

  • 1

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

  • 2

    Chop the bell pepper, slice the mushrooms, and roughly chop the spinach. Mix in your favorite fresh herbs like parsley and chives.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is warm, add the chopped bell pepper and mushrooms, sautéing until they begin to soften, about 2-3 minutes.

  • 4

    Add the spinach to the pan and cook until just wilted.

  • 5

    Pour in the egg mixture over the sautéed veggies. Allow it to set for a few seconds, then gently stir and scramble the eggs with the veggies. Continue cooking until the eggs are softly scrambled and just cooked through.

  • 6

    Remove from heat and serve immediately.

Fluffy Herb Veggie Egg Scramble

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

Fluffy Herb Veggie Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Veggie Egg Scramble

Enjoy a light yet satisfying egg scramble brimming with fresh seasonal veggies and aromatic herbs. This fluffy scramble offers a harmonious blend of textures and flavors, making it a versatile dish perfect for any meal of the day.

NUTRITION

424kcal
Protein
40.5g
Fat
24.7g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g)

1/2 cup egg whites (120g)

1/2 cup chopped bell pepper (75g)

1/2 cup sliced mushrooms (35g)

1/2 cup spinach (15g)

1 tsp olive oil (4.5g)

2 tbsp mixed fresh herbs (parsley & chives, 8g)

PREPARATION

  • 1

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

  • 2

    Chop the bell pepper, slice the mushrooms, and roughly chop the spinach. Mix in your favorite fresh herbs like parsley and chives.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is warm, add the chopped bell pepper and mushrooms, sautéing until they begin to soften, about 2-3 minutes.

  • 4

    Add the spinach to the pan and cook until just wilted.

  • 5

    Pour in the egg mixture over the sautéed veggies. Allow it to set for a few seconds, then gently stir and scramble the eggs with the veggies. Continue cooking until the eggs are softly scrambled and just cooked through.

  • 6

    Remove from heat and serve immediately.