Vegetable Egg Scramble with Toast

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

Vegetable Egg Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Vegetable Egg Scramble with Toast

A delicate vegetable scramble crafted with a specialized low-protein vegan egg substitute and a medley of finely diced veggies, gently sautéed in olive oil and served alongside light, low-protein toast with a whisper of spread. This dish offers a comforting and balanced breakfast experience with all the flavor and texture you expect, tailored precisely to your macro needs.

Try 7 days free, then $12.99 / mo.

NUTRITION

478kcal
Protein
1g
Fat
21.5g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 serving Low-Protein Vegan Egg Substitute (30g)

0.1 cup diced Red Bell Pepper (15g)

0.1 cup chopped Spinach (3g)

0.1 cup diced Yellow Onion (15g)

2 teaspoons Olive Oil (9g total)

2 slices Low-Protein Bread (90g total)

1 teaspoon Low-Protein Spread (5g)

1 teaspoon Additional Olive Oil (4.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the 2 teaspoons of olive oil.

  • 2

    Add the diced red bell pepper, chopped spinach, and diced onion to the skillet. Sauté gently until the vegetables soften, about 2-3 minutes.

  • 3

    Stir in the low-protein vegan egg substitute, allowing it to warm and lightly scramble with the vegetables. Use a spatula to gently mix until combined and heated through.

  • 4

    Meanwhile, toast the low-protein bread slices until lightly golden. Once toasted, spread the low-protein spread over the bread.

  • 5

    For an extra layer of flavor and to reach your calorie target, drizzle the additional teaspoon of olive oil over the vegetable scramble just before serving.

  • 6

    Plate the vegetable scramble alongside the toasted bread and enjoy your balanced, low-protein breakfast.

Vegetable Egg Scramble with Toast

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

Vegetable Egg Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Vegetable Egg Scramble with Toast

A delicate vegetable scramble crafted with a specialized low-protein vegan egg substitute and a medley of finely diced veggies, gently sautéed in olive oil and served alongside light, low-protein toast with a whisper of spread. This dish offers a comforting and balanced breakfast experience with all the flavor and texture you expect, tailored precisely to your macro needs.

NUTRITION

478kcal
Protein
1g
Fat
21.5g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 serving Low-Protein Vegan Egg Substitute (30g)

0.1 cup diced Red Bell Pepper (15g)

0.1 cup chopped Spinach (3g)

0.1 cup diced Yellow Onion (15g)

2 teaspoons Olive Oil (9g total)

2 slices Low-Protein Bread (90g total)

1 teaspoon Low-Protein Spread (5g)

1 teaspoon Additional Olive Oil (4.5g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the 2 teaspoons of olive oil.

  • 2

    Add the diced red bell pepper, chopped spinach, and diced onion to the skillet. Sauté gently until the vegetables soften, about 2-3 minutes.

  • 3

    Stir in the low-protein vegan egg substitute, allowing it to warm and lightly scramble with the vegetables. Use a spatula to gently mix until combined and heated through.

  • 4

    Meanwhile, toast the low-protein bread slices until lightly golden. Once toasted, spread the low-protein spread over the bread.

  • 5

    For an extra layer of flavor and to reach your calorie target, drizzle the additional teaspoon of olive oil over the vegetable scramble just before serving.

  • 6

    Plate the vegetable scramble alongside the toasted bread and enjoy your balanced, low-protein breakfast.