Egg White Masala Scramble with Spiced Tomatoes

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

Egg White Masala Scramble with Spiced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Masala Scramble with Spiced Tomatoes

Pan-scrambled egg whites with toasted cumin, turmeric, and vine-ripened tomatoes, served with a warm whole wheat roti for a soft, comforting finish.

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NUTRITION

270kcal
Protein
12.7g
Fat
10.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

75g Liquid Egg Whites

1 Whole Wheat Roti

2 tsp Ghee

30g Red Onion, finely chopped

60g Tomato, diced

5g Green Chili, minced

0.5 tsp Cumin Seeds

Pinch of Turmeric and Salt

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PREPARATION

  • 1

    Heat the ghee in a non-stick skillet over medium heat.

  • 2

    Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

  • 3

    Add the chopped red onion and green chili, sautéing until the onions are translucent.

  • 4

    Stir in the diced tomatoes, turmeric, and a pinch of salt, cooking until the tomatoes soften.

  • 5

    Pour the egg whites into the skillet and scramble gently with the vegetable mixture until fully set.

  • 6

    While the eggs cook, warm the whole wheat roti on a separate flat griddle or open flame.

  • 7

    Serve the masala scramble immediately alongside the warm roti.

Egg White Masala Scramble with Spiced Tomatoes

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

Egg White Masala Scramble with Spiced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Masala Scramble with Spiced Tomatoes

Pan-scrambled egg whites with toasted cumin, turmeric, and vine-ripened tomatoes, served with a warm whole wheat roti for a soft, comforting finish.

NUTRITION

270kcal
Protein
12.7g
Fat
10.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

75g Liquid Egg Whites

1 Whole Wheat Roti

2 tsp Ghee

30g Red Onion, finely chopped

60g Tomato, diced

5g Green Chili, minced

0.5 tsp Cumin Seeds

Pinch of Turmeric and Salt

PREPARATION

  • 1

    Heat the ghee in a non-stick skillet over medium heat.

  • 2

    Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

  • 3

    Add the chopped red onion and green chili, sautéing until the onions are translucent.

  • 4

    Stir in the diced tomatoes, turmeric, and a pinch of salt, cooking until the tomatoes soften.

  • 5

    Pour the egg whites into the skillet and scramble gently with the vegetable mixture until fully set.

  • 6

    While the eggs cook, warm the whole wheat roti on a separate flat griddle or open flame.

  • 7

    Serve the masala scramble immediately alongside the warm roti.