Egg White Veggie Scramble with Low-Fat Cheddar

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

Egg White Veggie Scramble with Low-Fat Cheddar

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Low-Fat Cheddar

Light egg whites scrambled with colorful bell peppers and spinach, topped with melty low-fat cheddar and served alongside a slice of crisp whole-grain toast.

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NUTRITION

285kcal
Protein
25.6g
Fat
11.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Liquid Egg Whites

20 grams Low-fat Cheddar Cheese

1 cup Baby Spinach

0.5 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

1 slice Whole Wheat Bread

25 grams Sliced Avocado

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat until shimmering.

  • 2

    Add the diced red bell peppers to the pan and sauté until they begin to soften.

  • 3

    Toss in the baby spinach and cook just until the leaves are wilted and bright green.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the whites are fully set and fluffy.

  • 5

    Sprinkle the low-fat cheddar over the eggs and cover the pan for a moment to allow the cheese to become melty.

  • 6

    Toast the whole wheat bread until it reaches a golden brown color.

  • 7

    Plate the scramble immediately with the toast and top with fresh avocado slices.

Egg White Veggie Scramble with Low-Fat Cheddar

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

Egg White Veggie Scramble with Low-Fat Cheddar

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Low-Fat Cheddar

Light egg whites scrambled with colorful bell peppers and spinach, topped with melty low-fat cheddar and served alongside a slice of crisp whole-grain toast.

NUTRITION

285kcal
Protein
25.6g
Fat
11.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Liquid Egg Whites

20 grams Low-fat Cheddar Cheese

1 cup Baby Spinach

0.5 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

1 slice Whole Wheat Bread

25 grams Sliced Avocado

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat until shimmering.

  • 2

    Add the diced red bell peppers to the pan and sauté until they begin to soften.

  • 3

    Toss in the baby spinach and cook just until the leaves are wilted and bright green.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the whites are fully set and fluffy.

  • 5

    Sprinkle the low-fat cheddar over the eggs and cover the pan for a moment to allow the cheese to become melty.

  • 6

    Toast the whole wheat bread until it reaches a golden brown color.

  • 7

    Plate the scramble immediately with the toast and top with fresh avocado slices.