Name: Garden Vegetable Egg Scramble with English Muffin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 1 cup Liquid egg whites; 0.5 cup Bell peppers; 0.25 cup Red onion; 0.5 whole Whole wheat English muffin; 1 tbsp Feta cheese; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh chives

Garden Vegetable Egg Scramble with English Muffin

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

YOUR SOLIN GENERATED RECIPE

Garden Vegetable Egg Scramble with English Muffin

Sautéed peppers and onions folded into fluffy, protein-packed eggs and served with a toasted whole wheat English muffin for a satisfying crunch.

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NUTRITION

Protein

48.6g

Fat

21g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1 cup Liquid egg whites

0.5 cup Bell peppers

0.25 cup Red onion

0.5 whole Whole wheat English muffin

1 tbsp Feta cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
2
Add the diced bell peppers and red onion to the skillet, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.
3
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
4
Reduce the heat to medium and pour the egg mixture over the sautéed vegetables.
5
Gently stir the eggs with a silicone spatula, lifting and folding until they are just set and fluffy.
6
Toast the half English muffin until golden and crisp.
7
Remove the skillet from the heat and fold in the feta cheese and fresh chives.
8
Plate the vegetable scramble alongside the toasted English muffin and serve immediately.