Egg and Veggie Scramble with Toasted Nut Butter

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

Egg and Veggie Scramble with Toasted Nut Butter

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Toasted Nut Butter

A hearty egg scramble infused with a touch of almond milk and half a scoop of yogurt protein powder, studded with lean ground beef and vibrant veggies, served alongside a crisp slice of toasted whole-grain bread generously spread with nut butter and avocado slices, complemented by a refreshing side of mixed berries.

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NUTRITION

562kcal
Protein
39.5g
Fat
29.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 ounce lean ground beef

1 cup mixed veggies (spinach, bell pepper, onion)

2 tablespoons unsweetened almond milk

1 half-scoop yogurt protein powder

1 slice whole grain bread

1 tablespoon almond nut butter

1/8 of an avocado

1/2 cup mixed berries

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PREPARATION

  • 1

    In a bowl, whisk together the eggs, almond milk, and half-scoop of yogurt protein powder until well combined.

  • 2

    Heat a non-stick skillet over medium heat and add the mixed veggies. Sauté until they are softened, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet and cook until it is just browned, breaking it up into small pieces.

  • 4

    Pour the egg mixture into the skillet with the veggies and beef. Gently stir continuously, allowing the eggs to scramble and cook evenly until just set.

  • 5

    While the scramble is cooking, toast the slice of whole grain bread until golden. Spread the nut butter over the toast and top with thinly sliced avocado.

  • 6

    Plate the egg scramble alongside the toasted nut butter and avocado toast, and serve with a side of mixed berries.

  • 7

    Enjoy your balanced and flavorful dinner!

Egg and Veggie Scramble with Toasted Nut Butter

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

Egg and Veggie Scramble with Toasted Nut Butter

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Toasted Nut Butter

A hearty egg scramble infused with a touch of almond milk and half a scoop of yogurt protein powder, studded with lean ground beef and vibrant veggies, served alongside a crisp slice of toasted whole-grain bread generously spread with nut butter and avocado slices, complemented by a refreshing side of mixed berries.

NUTRITION

562kcal
Protein
39.5g
Fat
29.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 ounce lean ground beef

1 cup mixed veggies (spinach, bell pepper, onion)

2 tablespoons unsweetened almond milk

1 half-scoop yogurt protein powder

1 slice whole grain bread

1 tablespoon almond nut butter

1/8 of an avocado

1/2 cup mixed berries

PREPARATION

  • 1

    In a bowl, whisk together the eggs, almond milk, and half-scoop of yogurt protein powder until well combined.

  • 2

    Heat a non-stick skillet over medium heat and add the mixed veggies. Sauté until they are softened, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet and cook until it is just browned, breaking it up into small pieces.

  • 4

    Pour the egg mixture into the skillet with the veggies and beef. Gently stir continuously, allowing the eggs to scramble and cook evenly until just set.

  • 5

    While the scramble is cooking, toast the slice of whole grain bread until golden. Spread the nut butter over the toast and top with thinly sliced avocado.

  • 6

    Plate the egg scramble alongside the toasted nut butter and avocado toast, and serve with a side of mixed berries.

  • 7

    Enjoy your balanced and flavorful dinner!