Egg White Scramble with Sautéed Brussels Sprouts and Carrots

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

Egg White Scramble with Sautéed Brussels Sprouts and Carrots

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Brussels Sprouts and Carrots

A light and savory egg white scramble paired with tender sautéed Brussels sprouts and sweet carrots. This balanced breakfast offers a satisfying mix of protein-packed egg whites and nutrient-rich vegetables, all gently enhanced by a hint of olive oil and seasoning.

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NUTRITION

298kcal
Protein
35g
Fat
10g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

9 egg whites (approx. 297 g)

1 cup Brussels sprouts (88 g)

1/2 cup sliced carrots (61 g)

2 teaspoons olive oil (9 g)

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Rinse and trim the Brussels sprouts, then halve them. Peel and slice the carrots if not pre-sliced.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the Brussels sprouts and carrots, season with a pinch of salt and black pepper, and sauté for about 5-7 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are cooking, lightly whisk the egg whites in a bowl.

  • 4

    Pour the egg whites into the skillet with the vegetables and gently stir, cooking until the eggs are set but still moist, about 3-4 minutes.

  • 5

    Adjust seasoning to taste and serve immediately.

Egg White Scramble with Sautéed Brussels Sprouts and Carrots

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

Egg White Scramble with Sautéed Brussels Sprouts and Carrots

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Brussels Sprouts and Carrots

A light and savory egg white scramble paired with tender sautéed Brussels sprouts and sweet carrots. This balanced breakfast offers a satisfying mix of protein-packed egg whites and nutrient-rich vegetables, all gently enhanced by a hint of olive oil and seasoning.

NUTRITION

298kcal
Protein
35g
Fat
10g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

9 egg whites (approx. 297 g)

1 cup Brussels sprouts (88 g)

1/2 cup sliced carrots (61 g)

2 teaspoons olive oil (9 g)

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Rinse and trim the Brussels sprouts, then halve them. Peel and slice the carrots if not pre-sliced.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the Brussels sprouts and carrots, season with a pinch of salt and black pepper, and sauté for about 5-7 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are cooking, lightly whisk the egg whites in a bowl.

  • 4

    Pour the egg whites into the skillet with the vegetables and gently stir, cooking until the eggs are set but still moist, about 3-4 minutes.

  • 5

    Adjust seasoning to taste and serve immediately.