Egg White and Tomato Scramble with Roasted Pumpkin

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

Egg White and Tomato Scramble with Roasted Pumpkin

YOUR SOLIN GENERATED RECIPE

Egg White and Tomato Scramble with Roasted Pumpkin

Fluffy egg whites scrambled with diced chicken, tomatoes, and broccoli, served alongside cubes of oven-roasted pumpkin with a hint of toasted cinnamon.

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NUTRITION

323kcal
Protein
27.9g
Fat
15.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

1 oz Chicken Breast, cooked and diced

1/3 cup Egg Whites

1 large Whole Egg

1.5 cups Pumpkin, cubed

1 medium Tomato, chopped

1/2 cup Broccoli, finely chopped

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed pumpkin with one teaspoon of olive oil and a pinch of cinnamon or salt, then roast for 20 minutes until tender.

  • 3

    While the pumpkin roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced chicken, chopped broccoli, and tomatoes to the skillet, sautéing for 3-4 minutes until the vegetables soften.

  • 5

    In a small bowl, whisk together the egg whites and the whole egg until well combined.

  • 6

    Pour the egg mixture into the skillet with the vegetables and chicken.

  • 7

    Gently stir the eggs with a spatula, cooking until they are set and fluffy.

  • 8

    Plate the scramble alongside the roasted pumpkin and serve immediately.

Egg White and Tomato Scramble with Roasted Pumpkin

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

Egg White and Tomato Scramble with Roasted Pumpkin

YOUR SOLIN GENERATED RECIPE

Egg White and Tomato Scramble with Roasted Pumpkin

Fluffy egg whites scrambled with diced chicken, tomatoes, and broccoli, served alongside cubes of oven-roasted pumpkin with a hint of toasted cinnamon.

NUTRITION

323kcal
Protein
27.9g
Fat
15.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

1 oz Chicken Breast, cooked and diced

1/3 cup Egg Whites

1 large Whole Egg

1.5 cups Pumpkin, cubed

1 medium Tomato, chopped

1/2 cup Broccoli, finely chopped

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed pumpkin with one teaspoon of olive oil and a pinch of cinnamon or salt, then roast for 20 minutes until tender.

  • 3

    While the pumpkin roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced chicken, chopped broccoli, and tomatoes to the skillet, sautéing for 3-4 minutes until the vegetables soften.

  • 5

    In a small bowl, whisk together the egg whites and the whole egg until well combined.

  • 6

    Pour the egg mixture into the skillet with the vegetables and chicken.

  • 7

    Gently stir the eggs with a spatula, cooking until they are set and fluffy.

  • 8

    Plate the scramble alongside the roasted pumpkin and serve immediately.