Scrambled Egg and Roasted Vegetable Breakfast Bowl

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

Scrambled Egg and Roasted Vegetable Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Roasted Vegetable Breakfast Bowl

Savor the hearty and nourishing blend of softly scrambled eggs and a colorful medley of roasted vegetables, accented with a dollop of creamy low-fat cottage cheese. This versatile bowl brings together the natural sweetness of bell peppers, zucchini, and cherry tomatoes, creating a perfect balance of flavor and nutrition for a vibrant start to your day.

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NUTRITION

366kcal
Protein
35.1g
Fat
18.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g)

2 egg whites (approx. 66g)

1/2 cup low-fat cottage cheese (approx. 113g)

1/2 cup diced red bell pepper (approx. 75g)

1/2 cup diced zucchini (approx. 65g)

1/2 cup halved cherry tomatoes (approx. 75g)

1/2 tbsp olive oil (approx. 7g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced red bell pepper, zucchini, and cherry tomatoes with 1/2 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, whisk together the 2 whole eggs and 2 egg whites in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Gently stir the eggs until they begin to softly scramble. Remove from heat just before they are fully cooked to retain creaminess.

  • 6

    Assemble your breakfast bowl by layering the scrambled eggs at the base, topping with the roasted vegetables, and adding a serving of low-fat cottage cheese on the side.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired and serve warm.

Scrambled Egg and Roasted Vegetable Breakfast Bowl

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

Scrambled Egg and Roasted Vegetable Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Roasted Vegetable Breakfast Bowl

Savor the hearty and nourishing blend of softly scrambled eggs and a colorful medley of roasted vegetables, accented with a dollop of creamy low-fat cottage cheese. This versatile bowl brings together the natural sweetness of bell peppers, zucchini, and cherry tomatoes, creating a perfect balance of flavor and nutrition for a vibrant start to your day.

NUTRITION

366kcal
Protein
35.1g
Fat
18.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (approx. 100g)

2 egg whites (approx. 66g)

1/2 cup low-fat cottage cheese (approx. 113g)

1/2 cup diced red bell pepper (approx. 75g)

1/2 cup diced zucchini (approx. 65g)

1/2 cup halved cherry tomatoes (approx. 75g)

1/2 tbsp olive oil (approx. 7g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced red bell pepper, zucchini, and cherry tomatoes with 1/2 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, whisk together the 2 whole eggs and 2 egg whites in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Gently stir the eggs until they begin to softly scramble. Remove from heat just before they are fully cooked to retain creaminess.

  • 6

    Assemble your breakfast bowl by layering the scrambled eggs at the base, topping with the roasted vegetables, and adding a serving of low-fat cottage cheese on the side.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired and serve warm.