Egg and Roasted Veggie Scramble with Fresh Fruit

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

Egg and Roasted Veggie Scramble with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Veggie Scramble with Fresh Fruit

Pan-scrambled eggs and lean beef tossed with oven-roasted zucchini and peppers, served alongside a bowl of sweet, juicy strawberries.

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NUTRITION

409kcal
Protein
34g
Fat
21.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

0.25 cup Liquid Egg Whites

1 oz Ground Beef (93/7)

0.5 cup Red Bell Pepper, diced

0.5 cup Zucchini, diced

1 tsp Avocado Oil

1 cup Fresh Strawberries

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PREPARATION

  • 1

    Preheat your oven to 400°F and roast the diced zucchini and bell peppers on a parchment-lined tray until tender.

  • 2

    In a non-stick skillet over medium-high heat, brown the ground beef until fully cooked and crumbly.

  • 3

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

  • 4

    Reduce the skillet heat to medium, add the avocado oil and the roasted vegetables to the beef.

  • 5

    Pour the egg mixture over the beef and vegetables, stirring gently until the eggs are softly set.

  • 6

    Transfer the scramble to a plate and serve immediately with a side of fresh sliced strawberries.

Egg and Roasted Veggie Scramble with Fresh Fruit

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

Egg and Roasted Veggie Scramble with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Veggie Scramble with Fresh Fruit

Pan-scrambled eggs and lean beef tossed with oven-roasted zucchini and peppers, served alongside a bowl of sweet, juicy strawberries.

NUTRITION

409kcal
Protein
34g
Fat
21.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

0.25 cup Liquid Egg Whites

1 oz Ground Beef (93/7)

0.5 cup Red Bell Pepper, diced

0.5 cup Zucchini, diced

1 tsp Avocado Oil

1 cup Fresh Strawberries

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the diced zucchini and bell peppers on a parchment-lined tray until tender.

  • 2

    In a non-stick skillet over medium-high heat, brown the ground beef until fully cooked and crumbly.

  • 3

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

  • 4

    Reduce the skillet heat to medium, add the avocado oil and the roasted vegetables to the beef.

  • 5

    Pour the egg mixture over the beef and vegetables, stirring gently until the eggs are softly set.

  • 6

    Transfer the scramble to a plate and serve immediately with a side of fresh sliced strawberries.