Scrambled Egg Whites with Lean Beef and Roasted Vegetables

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

Scrambled Egg Whites with Lean Beef and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Lean Beef and Roasted Vegetables

A vibrant and hearty breakfast featuring fluffy scrambled egg whites gently cooked with lean beef, accompanied by a colorful medley of roasted bell peppers and zucchini, with a hint of olive oil for added richness. This satisfying plate is balanced in flavor and ideal for a clean, energizing start to your day.

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NUTRITION

389kcal
Protein
35g
Fat
13.5g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1 oz lean beef (approx. 28g)

1/2 cup black beans, canned (approx. 130g)

1 cup mixed roasted vegetables (150g)

2.5 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop red bell pepper and zucchini into bite-sized pieces. Toss the vegetables with 2.5 teaspoons of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast in the preheated oven for about 15-20 minutes until tender and lightly charred.

  • 4

    While vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean beef (1 oz), cooking it until just browned. Remove from the skillet and set aside.

  • 5

    In the same skillet, pour in the egg whites and gently scramble them over low-medium heat until they start to set.

  • 6

    Once the egg whites are softly scrambled, gently fold in the cooked lean beef and 1/2 cup drained black beans, cooking together for an additional minute until heated through.

  • 7

    Plate the scrambled mixture and top with the roasted vegetables. Serve warm and enjoy a nourishing, balanced breakfast.

Scrambled Egg Whites with Lean Beef and Roasted Vegetables

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

Scrambled Egg Whites with Lean Beef and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Lean Beef and Roasted Vegetables

A vibrant and hearty breakfast featuring fluffy scrambled egg whites gently cooked with lean beef, accompanied by a colorful medley of roasted bell peppers and zucchini, with a hint of olive oil for added richness. This satisfying plate is balanced in flavor and ideal for a clean, energizing start to your day.

NUTRITION

389kcal
Protein
35g
Fat
13.5g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1 oz lean beef (approx. 28g)

1/2 cup black beans, canned (approx. 130g)

1 cup mixed roasted vegetables (150g)

2.5 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop red bell pepper and zucchini into bite-sized pieces. Toss the vegetables with 2.5 teaspoons of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast in the preheated oven for about 15-20 minutes until tender and lightly charred.

  • 4

    While vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean beef (1 oz), cooking it until just browned. Remove from the skillet and set aside.

  • 5

    In the same skillet, pour in the egg whites and gently scramble them over low-medium heat until they start to set.

  • 6

    Once the egg whites are softly scrambled, gently fold in the cooked lean beef and 1/2 cup drained black beans, cooking together for an additional minute until heated through.

  • 7

    Plate the scrambled mixture and top with the roasted vegetables. Serve warm and enjoy a nourishing, balanced breakfast.