Fresh Zucchini and Herb Egg Scramble

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

Fresh Zucchini and Herb Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini and Herb Egg Scramble

A light yet satisfying egg scramble featuring fresh zucchini and vibrant herbs melded with melted cheddar cheese, offering a burst of summer flavors with every bite. Perfectly balanced for a nutritious meal at any time of the day.

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NUTRITION

459kcal
Protein
33.7g
Fat
33.5g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup shredded Cheddar Cheese (28g)

1/2 medium Zucchini (100g)

1/4 cup diced Red Bell Pepper (38g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Basil

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl, whisk them lightly with a pinch of salt and pepper, and set aside.

  • 2

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

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 1-2 minutes until slightly softened.

  • 4

    Add the sliced zucchini to the skillet and cook for another 2-3 minutes until tender.

  • 5

    Pour in the whisked eggs, allowing them to gently cook, and stir occasionally to form soft curds.

  • 6

    Once the eggs are about halfway set, sprinkle in the shredded cheddar cheese along with the chopped fresh basil and parsley.

  • 7

    Continue to cook until the eggs are fully set and the cheese is melted, about 2 more minutes.

  • 8

    Remove from heat and serve immediately.

Fresh Zucchini and Herb Egg Scramble

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

Fresh Zucchini and Herb Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini and Herb Egg Scramble

A light yet satisfying egg scramble featuring fresh zucchini and vibrant herbs melded with melted cheddar cheese, offering a burst of summer flavors with every bite. Perfectly balanced for a nutritious meal at any time of the day.

NUTRITION

459kcal
Protein
33.7g
Fat
33.5g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup shredded Cheddar Cheese (28g)

1/2 medium Zucchini (100g)

1/4 cup diced Red Bell Pepper (38g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Basil

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl, whisk them lightly with a pinch of salt and pepper, and set aside.

  • 2

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

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 1-2 minutes until slightly softened.

  • 4

    Add the sliced zucchini to the skillet and cook for another 2-3 minutes until tender.

  • 5

    Pour in the whisked eggs, allowing them to gently cook, and stir occasionally to form soft curds.

  • 6

    Once the eggs are about halfway set, sprinkle in the shredded cheddar cheese along with the chopped fresh basil and parsley.

  • 7

    Continue to cook until the eggs are fully set and the cheese is melted, about 2 more minutes.

  • 8

    Remove from heat and serve immediately.