Name: Egg White Scramble with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1.5 ounces Cooked Salmon, flaked; 1/2 cup Cooked Quinoa; 1/2 cup Diced Red Bell Pepper; 1/2 cup Diced Zucchini; 2 teaspoons Extra Virgin Olive Oil

Egg White Scramble with Roasted Vegetables and Quinoa

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 Quinoa

Fluffy egg whites scrambled with flaked salmon and roasted zucchini, served over a bed of warm quinoa with a finish of fresh, fragrant dill.

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NUTRITION

Protein

35.5g

Fat

16.9g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.5 ounces Cooked Salmon, flaked

1/2 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Zucchini

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced red bell pepper and zucchini with one teaspoon of olive oil and a pinch of sea salt.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized around the edges.
4
While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
5
Pour the egg whites into the skillet and cook, stirring occasionally, until they are light and fluffy.
6
Gently fold the flaked salmon and the roasted vegetables into the egg whites until heated through.
7
Place the warm cooked quinoa in a bowl and top with the egg white and vegetable scramble.
8
Garnish with fresh dill or cracked black pepper and serve immediately.