Fluffy Egg and Roasted Vegetable Scramble

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

Fluffy Egg and Roasted Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Scramble

Enjoy a vibrant scramble bursting with roasted red bell pepper, zucchini, and fresh spinach, combined with fluffy eggs and a melt-in-your-mouth touch of reduced fat cheddar. This dish brings a hearty dose of protein and a spectrum of colorful veggies, making for a satisfying meal any time of day.

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NUTRITION

367kcal
Protein
34g
Fat
21.9g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 Large Egg Whites

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Zucchini

1 cup Fresh Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer roasting the vegetables for enhanced flavor, or use your stovetop to quickly sauté the veggies.

  • 2

    In a small bowl, whisk together the eggs and egg whites until fully combined. Set aside.

  • 3

    Toss diced red bell pepper and zucchini with a drizzle of olive oil and a pinch of salt and pepper. Spread them out on a baking sheet and roast in the preheated oven for 10-12 minutes, or sauté in a pan over medium heat until tender.

  • 4

    Add the fresh spinach to the pan (if sautéing) and cook for another 1-2 minutes until wilted.

  • 5

    Pour the egg mixture over the roasted or sautéed vegetables, letting it cook undisturbed for about 1-2 minutes until the edges begin to set.

  • 6

    Gently stir and scramble the mixture, then sprinkle in the reduced-fat cheddar cheese.

  • 7

    Continue cooking until the eggs reach your desired consistency and the cheese melts, about 2-3 additional minutes.

  • 8

    Season with salt and pepper to taste, and serve immediately.

Fluffy Egg and Roasted Vegetable Scramble

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

Fluffy Egg and Roasted Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Scramble

Enjoy a vibrant scramble bursting with roasted red bell pepper, zucchini, and fresh spinach, combined with fluffy eggs and a melt-in-your-mouth touch of reduced fat cheddar. This dish brings a hearty dose of protein and a spectrum of colorful veggies, making for a satisfying meal any time of day.

NUTRITION

367kcal
Protein
34g
Fat
21.9g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 Large Egg Whites

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Zucchini

1 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer roasting the vegetables for enhanced flavor, or use your stovetop to quickly sauté the veggies.

  • 2

    In a small bowl, whisk together the eggs and egg whites until fully combined. Set aside.

  • 3

    Toss diced red bell pepper and zucchini with a drizzle of olive oil and a pinch of salt and pepper. Spread them out on a baking sheet and roast in the preheated oven for 10-12 minutes, or sauté in a pan over medium heat until tender.

  • 4

    Add the fresh spinach to the pan (if sautéing) and cook for another 1-2 minutes until wilted.

  • 5

    Pour the egg mixture over the roasted or sautéed vegetables, letting it cook undisturbed for about 1-2 minutes until the edges begin to set.

  • 6

    Gently stir and scramble the mixture, then sprinkle in the reduced-fat cheddar cheese.

  • 7

    Continue cooking until the eggs reach your desired consistency and the cheese melts, about 2-3 additional minutes.

  • 8

    Season with salt and pepper to taste, and serve immediately.