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, airy scramble that combines the richness of whole eggs with the freshness of a medley of sautéed vegetables. This dish is a versatile option for breakfast, lunch, or dinner, offering a balanced, protein-packed meal with a hint of savory herbs and a vibrant splash of color.

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NUTRITION

375kcal
Protein
35.5g
Fat
20.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 Egg Whites

1 cup Spinach (fresh)

1/2 cup diced Red Bell Pepper

1/2 cup sliced Mushrooms

1/4 cup diced Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites, and whisk together until well blended.

  • 2

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

  • 3

    Add the diced onion and sauté for 1-2 minutes until slightly translucent.

  • 4

    Stir in the red bell pepper and mushrooms, cooking for an additional 2-3 minutes until the vegetables begin to soften.

  • 5

    Toss in the spinach and cook until wilted, about 1 minute.

  • 6

    Pour the egg mixture over the vegetables in the skillet, allowing it to settle evenly.

  • 7

    Gently stir the mixture, letting the eggs cook slowly on medium-low heat, forming soft curds.

  • 8

    Season with salt and pepper to taste and remove from heat once the eggs are fully set but still tender.

  • 9

    Serve immediately and enjoy your nutritious, fluffy scramble.

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, airy scramble that combines the richness of whole eggs with the freshness of a medley of sautéed vegetables. This dish is a versatile option for breakfast, lunch, or dinner, offering a balanced, protein-packed meal with a hint of savory herbs and a vibrant splash of color.

NUTRITION

375kcal
Protein
35.5g
Fat
20.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 Egg Whites

1 cup Spinach (fresh)

1/2 cup diced Red Bell Pepper

1/2 cup sliced Mushrooms

1/4 cup diced Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites, and whisk together until well blended.

  • 2

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

  • 3

    Add the diced onion and sauté for 1-2 minutes until slightly translucent.

  • 4

    Stir in the red bell pepper and mushrooms, cooking for an additional 2-3 minutes until the vegetables begin to soften.

  • 5

    Toss in the spinach and cook until wilted, about 1 minute.

  • 6

    Pour the egg mixture over the vegetables in the skillet, allowing it to settle evenly.

  • 7

    Gently stir the mixture, letting the eggs cook slowly on medium-low heat, forming soft curds.

  • 8

    Season with salt and pepper to taste and remove from heat once the eggs are fully set but still tender.

  • 9

    Serve immediately and enjoy your nutritious, fluffy scramble.