Name: Quinoa and Cabbage Egg Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Organic eggs; 0.75 cup Liquid egg whites; 0.5 cup Cooked quinoa; 1 cup Shredded green cabbage; 0.5 cup Diced red bell pepper; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Quinoa and Cabbage Egg Scramble

Sautéed cabbage and bell peppers tossed with fluffy quinoa and protein-packed eggs for a satisfying, savory scramble that offers a delightful crunch.

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NUTRITION

Protein

44.8g

Fat

22.2g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

3 large Organic eggs

0.75 cup Liquid egg whites

0.5 cup Cooked quinoa

1 cup Shredded green cabbage

0.5 cup Diced red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

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PREPARATION

1
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
2
Add the shredded green cabbage and diced red bell pepper to the skillet and sauté for 5 minutes until the cabbage is tender and slightly caramelized.
3
Stir in the cooked quinoa and cook for an additional 2 minutes to ensure it is thoroughly heated.
4
In a medium bowl, whisk together the organic eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
5
Lower the heat to medium-low and pour the egg mixture over the vegetables and quinoa in the skillet.
6
Gently stir the mixture with a spatula, cooking until the eggs are set but still moist and fluffy.
7
Remove from the heat and garnish with chopped fresh parsley before serving warm.