Name: High-Protein Garden Vegetable Egg Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 tbsp extra virgin olive oil; 0.5 cup bell pepper; 0.5 cup cremini mushrooms; 1 cup baby spinach; 1 oz feta cheese; 0.25 whole avocado; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper

High-Protein Garden Vegetable Egg Scramble

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

YOUR SOLIN GENERATED RECIPE

High-Protein Garden Vegetable Egg Scramble

Whisked eggs and whites scrambled with vibrant garden vegetables and tangy feta, served alongside creamy avocado and toasted sprouted grain bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.8g

Fat

40.2g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 tbsp extra virgin olive oil

0.5 cup bell pepper

0.5 cup cremini mushrooms

1 cup baby spinach

1 oz feta cheese

0.25 whole avocado

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Sauté the bell peppers and mushrooms for 4-5 minutes until tender and slightly browned.
3
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper.
4
Add the baby spinach to the skillet and cook for 1 minute until just wilted.
5
Pour the egg mixture into the skillet and cook, stirring gently with a spatula to form soft curds.
6
Fold in the crumbled feta cheese just before the eggs are fully set.
7
Toast the sprouted grain bread until golden and crisp.
8
Serve the scramble immediately with the sliced avocado and warm toast on the side.