Name: Egg White Scramble with Roasted Vegetables and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.6 cup Egg Whites; 0.33 cup Non-fat Greek Yogurt; 0.4 cup Canned Black Beans, rinsed; 0.5 cup Sliced Zucchini; 0.5 cup Diced Red Bell Pepper; 1 teaspoon Olive Oil; 0.3 medium Avocado, sliced; 1 cup Fresh Spinach

Egg White Scramble with Roasted Vegetables and Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Vegetables and Greek Yogurt

Fluffy egg whites scrambled with black beans and spinach, served alongside oven-roasted zucchini and peppers with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

34.5g

Fat

13.7g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.33 cup Non-fat Greek Yogurt

0.4 cup Canned Black Beans, rinsed

0.5 cup Sliced Zucchini

0.5 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

0.3 medium Avocado, sliced

1 cup Fresh Spinach

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the sliced zucchini and diced bell peppers with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the vegetables for 15-18 minutes until they are tender and slightly browned around the edges.
4
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium heat.
5
Add the black beans and spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.
6
Pour the egg whites into the skillet and cook, stirring gently, until the whites are set and fluffy.
7
Plate the egg white scramble alongside the roasted vegetables.
8
Top the dish with fresh avocado slices and a dollop of cold Greek yogurt before serving.