Scrambled Eggs with Bell Peppers, Crispy Sautéed Kale, and Fresh Grapefruit

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

Scrambled Eggs with Bell Peppers, Crispy Sautéed Kale, and Fresh Grapefruit

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Bell Peppers, Crispy Sautéed Kale, and Fresh Grapefruit

A vibrant and nourishing plate that balances creamy scrambled eggs enhanced with fresh bell peppers and a twist of sautéd kale, paired with juicy, tangy grapefruit. This dish provides a satisfying mix of textures and flavors, perfect for kickstarting the day or enjoying a wholesome meal any time.

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NUTRITION

410kcal
Protein
34.7g
Fat
20.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup Liquid Egg Whites (~120g)

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

1 cup chopped Kale (~67g)

1 teaspoon Olive Oil (~4.5g)

1/2 medium Grapefruit (~154g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Crack the eggs into a bowl and add the liquid egg whites. Beat together until well combined.

  • 2

    Dice the bell pepper and chop the kale into bite-sized pieces.

  • 3

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and gently scramble until softly set. Remove and set aside on a plate.

  • 4

    In the same skillet, add the olive oil and toss in the chopped kale along with the diced bell pepper. Sauté for 3-4 minutes until the kale is slightly crispy and the bell peppers are tender.

  • 5

    Plate the scrambled eggs with the sautéed kale and bell peppers. Serve with freshly segmented grapefruit on the side for a burst of tangy freshness.

Scrambled Eggs with Bell Peppers, Crispy Sautéed Kale, and Fresh Grapefruit

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

Scrambled Eggs with Bell Peppers, Crispy Sautéed Kale, and Fresh Grapefruit

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Bell Peppers, Crispy Sautéed Kale, and Fresh Grapefruit

A vibrant and nourishing plate that balances creamy scrambled eggs enhanced with fresh bell peppers and a twist of sautéd kale, paired with juicy, tangy grapefruit. This dish provides a satisfying mix of textures and flavors, perfect for kickstarting the day or enjoying a wholesome meal any time.

NUTRITION

410kcal
Protein
34.7g
Fat
20.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup Liquid Egg Whites (~120g)

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

1 cup chopped Kale (~67g)

1 teaspoon Olive Oil (~4.5g)

1/2 medium Grapefruit (~154g)

PREPARATION

  • 1

    Crack the eggs into a bowl and add the liquid egg whites. Beat together until well combined.

  • 2

    Dice the bell pepper and chop the kale into bite-sized pieces.

  • 3

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and gently scramble until softly set. Remove and set aside on a plate.

  • 4

    In the same skillet, add the olive oil and toss in the chopped kale along with the diced bell pepper. Sauté for 3-4 minutes until the kale is slightly crispy and the bell peppers are tender.

  • 5

    Plate the scrambled eggs with the sautéed kale and bell peppers. Serve with freshly segmented grapefruit on the side for a burst of tangy freshness.