Fluffy Herb Veggie Egg Scramble

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

Fluffy Herb Veggie Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Veggie Egg Scramble

Enjoy a light yet nourishing scramble featuring free-range eggs blended with fresh, vibrant veggies and a medley of aromatic herbs. This versatile dish is fluffy, colorful, and perfectly balanced to energize your day whether for breakfast, lunch, or dinner.

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NUTRITION

368kcal
Protein
34.5g
Fat
20.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

4 Egg Whites (120g total)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup Spinach (~15g)

1/2 medium Onion, diced (~40g)

1/2 cup halved Cherry Tomatoes (~75g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon chopped Fresh Parsley (~3.8g)

1 tablespoon chopped Fresh Basil (~2g)

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PREPARATION

  • 1

    Crack the whole eggs and separate out 4 egg whites into a bowl. Beat together until uniformly mixed.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced onion and chopped red bell pepper to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 4

    Stir in the spinach and cherry tomatoes, allowing them to warm and wilt slightly, about 1-2 minutes.

  • 5

    Pour the beaten eggs and egg whites mixture over the sautéed vegetables. Allow the mixture to sit for a few seconds before gently stirring.

  • 6

    Sprinkle in the chopped parsley and basil. Continue to cook on medium-low heat, stirring occasionally, until the eggs are softly scrambled and set, about 3-4 minutes.

  • 7

    Remove the skillet from heat and serve immediately while warm.

Fluffy Herb Veggie Egg Scramble

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

Fluffy Herb Veggie Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Veggie Egg Scramble

Enjoy a light yet nourishing scramble featuring free-range eggs blended with fresh, vibrant veggies and a medley of aromatic herbs. This versatile dish is fluffy, colorful, and perfectly balanced to energize your day whether for breakfast, lunch, or dinner.

NUTRITION

368kcal
Protein
34.5g
Fat
20.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

4 Egg Whites (120g total)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup Spinach (~15g)

1/2 medium Onion, diced (~40g)

1/2 cup halved Cherry Tomatoes (~75g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon chopped Fresh Parsley (~3.8g)

1 tablespoon chopped Fresh Basil (~2g)

PREPARATION

  • 1

    Crack the whole eggs and separate out 4 egg whites into a bowl. Beat together until uniformly mixed.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced onion and chopped red bell pepper to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 4

    Stir in the spinach and cherry tomatoes, allowing them to warm and wilt slightly, about 1-2 minutes.

  • 5

    Pour the beaten eggs and egg whites mixture over the sautéed vegetables. Allow the mixture to sit for a few seconds before gently stirring.

  • 6

    Sprinkle in the chopped parsley and basil. Continue to cook on medium-low heat, stirring occasionally, until the eggs are softly scrambled and set, about 3-4 minutes.

  • 7

    Remove the skillet from heat and serve immediately while warm.