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

Wake up to a light but satisfying scramble featuring fluffy egg whites, crisp turkey bacon, and a medley of fresh vegetables, all complemented by a toasty slice of whole wheat bread and a hint of avocado for creaminess. A perfectly balanced start to your day with delightful textures and flavors!

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NUTRITION

377kcal
Protein
36.4g
Fat
15.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243 g)

1 slice Turkey Bacon (14 g)

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

1/2 cup Spinach (15 g)

1/2 cup sliced Mushrooms (35 g)

1 teaspoon Olive Oil (4.5 g)

1 slice Whole Wheat Bread (28 g)

1/4 Avocado (50 g)

1/4 teaspoon extra Olive Oil splash (1.1 g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil along with the extra splash.

  • 2

    Add the diced red bell pepper, spinach, and sliced mushrooms; sauté for about 2-3 minutes until they begin to soften.

  • 3

    Pour in the egg whites and gently stir to combine with the vegetables.

  • 4

    Chop the turkey bacon into small pieces and add them to the skillet, cooking for another 2-3 minutes until the egg whites are set but still soft.

  • 5

    While the scramble finishes cooking, toast the whole wheat bread until lightly browned.

  • 6

    Plate the scramble alongside the toast and top with a quarter avocado, sliced or mashed as preferred.

  • 7

    Serve immediately and enjoy a nutritious, balanced 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

Wake up to a light but satisfying scramble featuring fluffy egg whites, crisp turkey bacon, and a medley of fresh vegetables, all complemented by a toasty slice of whole wheat bread and a hint of avocado for creaminess. A perfectly balanced start to your day with delightful textures and flavors!

NUTRITION

377kcal
Protein
36.4g
Fat
15.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243 g)

1 slice Turkey Bacon (14 g)

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

1/2 cup Spinach (15 g)

1/2 cup sliced Mushrooms (35 g)

1 teaspoon Olive Oil (4.5 g)

1 slice Whole Wheat Bread (28 g)

1/4 Avocado (50 g)

1/4 teaspoon extra Olive Oil splash (1.1 g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil along with the extra splash.

  • 2

    Add the diced red bell pepper, spinach, and sliced mushrooms; sauté for about 2-3 minutes until they begin to soften.

  • 3

    Pour in the egg whites and gently stir to combine with the vegetables.

  • 4

    Chop the turkey bacon into small pieces and add them to the skillet, cooking for another 2-3 minutes until the egg whites are set but still soft.

  • 5

    While the scramble finishes cooking, toast the whole wheat bread until lightly browned.

  • 6

    Plate the scramble alongside the toast and top with a quarter avocado, sliced or mashed as preferred.

  • 7

    Serve immediately and enjoy a nutritious, balanced breakfast.