Egg White Veggie Scramble with Roasted Potatoes

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

Egg White Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Potatoes

A light yet satisfying breakfast featuring a fluffy egg white scramble loaded with vibrant bell peppers, spinach, and mushrooms paired with crispy, golden roasted potatoes. A balanced combination that delivers fresh flavors to kickstart your day.

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NUTRITION

344kcal
Protein
34.9g
Fat
5.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1/2 medium red bell pepper (sliced)

1 cup spinach

1/2 cup sliced mushrooms

1 small red potato (150g)

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the small red potato, cut into bite-sized cubes, toss with a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat. Add a few sprays of cooking oil if needed.

  • 4

    Sauté the sliced red bell pepper, spinach, and mushrooms for about 3-4 minutes until they soften.

  • 5

    Pour in the egg whites and gently scramble with the veggies until cooked through, about 3-4 minutes. Season with salt and pepper to taste.

  • 6

    Plate the scramble alongside the roasted potatoes and serve warm.

Egg White Veggie Scramble with Roasted Potatoes

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

Egg White Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Potatoes

A light yet satisfying breakfast featuring a fluffy egg white scramble loaded with vibrant bell peppers, spinach, and mushrooms paired with crispy, golden roasted potatoes. A balanced combination that delivers fresh flavors to kickstart your day.

NUTRITION

344kcal
Protein
34.9g
Fat
5.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1/2 medium red bell pepper (sliced)

1 cup spinach

1/2 cup sliced mushrooms

1 small red potato (150g)

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the small red potato, cut into bite-sized cubes, toss with a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat. Add a few sprays of cooking oil if needed.

  • 4

    Sauté the sliced red bell pepper, spinach, and mushrooms for about 3-4 minutes until they soften.

  • 5

    Pour in the egg whites and gently scramble with the veggies until cooked through, about 3-4 minutes. Season with salt and pepper to taste.

  • 6

    Plate the scramble alongside the roasted potatoes and serve warm.