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 yet satisfying scramble packed with protein and fresh vegetables. This dish features a blend of whole eggs and egg whites combined with a medley of vibrant veggies and a touch of creamy avocado, delivering a balanced meal perfect for starting your day or as a versatile option for lunch or dinner.

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NUTRITION

391kcal
Protein
34.2g
Fat
23g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Liquid Egg Whites (120g)

1/2 cup Fresh Spinach (15g)

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

1/2 medium Tomato, chopped (60g)

1/4 cup Mushrooms, sliced (20g)

1/4 medium Avocado, diced (50g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables: roughly chop the spinach, dice the red bell pepper, chop the tomato, and slice the mushrooms.

  • 3

    Heat a non-stick skillet over medium heat. Optionally, lightly spray with a touch of olive oil if desired.

  • 4

    Pour the egg mixture into the skillet and let it sit for a few seconds until it begins to set at the edges.

  • 5

    Add the chopped vegetables evenly over the eggs. Stir gently to combine and allow the eggs to cook through while the vegetables soften.

  • 6

    Season with salt and pepper during the cooking process, adjusting to taste.

  • 7

    Once the eggs are softly set and the vegetables are tender, remove from heat.

  • 8

    Plate the scramble and top with diced avocado for a creamy finish. Serve warm.

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 yet satisfying scramble packed with protein and fresh vegetables. This dish features a blend of whole eggs and egg whites combined with a medley of vibrant veggies and a touch of creamy avocado, delivering a balanced meal perfect for starting your day or as a versatile option for lunch or dinner.

NUTRITION

391kcal
Protein
34.2g
Fat
23g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Liquid Egg Whites (120g)

1/2 cup Fresh Spinach (15g)

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

1/2 medium Tomato, chopped (60g)

1/4 cup Mushrooms, sliced (20g)

1/4 medium Avocado, diced (50g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables: roughly chop the spinach, dice the red bell pepper, chop the tomato, and slice the mushrooms.

  • 3

    Heat a non-stick skillet over medium heat. Optionally, lightly spray with a touch of olive oil if desired.

  • 4

    Pour the egg mixture into the skillet and let it sit for a few seconds until it begins to set at the edges.

  • 5

    Add the chopped vegetables evenly over the eggs. Stir gently to combine and allow the eggs to cook through while the vegetables soften.

  • 6

    Season with salt and pepper during the cooking process, adjusting to taste.

  • 7

    Once the eggs are softly set and the vegetables are tender, remove from heat.

  • 8

    Plate the scramble and top with diced avocado for a creamy finish. Serve warm.