Fluffy Egg and Fresh Vegetable Scramble

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

Fluffy Egg and Fresh Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Fresh Vegetable Scramble

Enjoy a light yet protein-packed scramble featuring fluffy eggs melded with crisp red bell peppers, tender spinach, and juicy tomato chunks. This dish bursts with freshness and delightful textures while remaining perfectly balanced for your nutritional goals.

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NUTRITION

358kcal
Protein
34.4g
Fat
20.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

4 egg whites (132g total)

1/2 cup chopped red bell pepper (75g)

1/2 cup fresh spinach (15g)

1 small tomato, chopped (60g)

1 teaspoon olive oil (5g)

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping the red bell pepper, spinach, and tomato into small, bite-sized pieces.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil, ensuring it lightly coats the pan.

  • 4

    Add the red bell pepper to the skillet first and sauté for about 1-2 minutes until slightly softened.

  • 5

    Stir in the spinach and tomato, cooking for another minute until the spinach begins to wilt.

  • 6

    Pour in the egg mixture, allowing it to settle and then gently stir with a spatula. Stir continuously so that the eggs form soft, fluffy curds.

  • 7

    Cook until the eggs are just set but still moist and tender, then remove from heat.

  • 8

    Serve immediately for a warm, protein-packed scramble that’s both flavorful and satisfying.

Fluffy Egg and Fresh Vegetable Scramble

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

Fluffy Egg and Fresh Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Fresh Vegetable Scramble

Enjoy a light yet protein-packed scramble featuring fluffy eggs melded with crisp red bell peppers, tender spinach, and juicy tomato chunks. This dish bursts with freshness and delightful textures while remaining perfectly balanced for your nutritional goals.

NUTRITION

358kcal
Protein
34.4g
Fat
20.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

4 egg whites (132g total)

1/2 cup chopped red bell pepper (75g)

1/2 cup fresh spinach (15g)

1 small tomato, chopped (60g)

1 teaspoon olive oil (5g)

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping the red bell pepper, spinach, and tomato into small, bite-sized pieces.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil, ensuring it lightly coats the pan.

  • 4

    Add the red bell pepper to the skillet first and sauté for about 1-2 minutes until slightly softened.

  • 5

    Stir in the spinach and tomato, cooking for another minute until the spinach begins to wilt.

  • 6

    Pour in the egg mixture, allowing it to settle and then gently stir with a spatula. Stir continuously so that the eggs form soft, fluffy curds.

  • 7

    Cook until the eggs are just set but still moist and tender, then remove from heat.

  • 8

    Serve immediately for a warm, protein-packed scramble that’s both flavorful and satisfying.