Egg White Vegetable Scramble with Lentils

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

Egg White Vegetable Scramble with Lentils

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Lentils

Fluffy egg whites scrambled with earthy lentils and vibrant bell peppers, finished with a topping of buttery avocado.

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NUTRITION

297kcal
Protein
28g
Fat
11.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Cooked Brown Lentils

1 cup Fresh Baby Spinach

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced red bell peppers to the pan and sauté for 2 to 3 minutes until they begin to soften.

  • 3

    Stir in the cooked lentils and baby spinach, tossing frequently until the spinach is just wilted.

  • 4

    Pour the liquid egg whites over the vegetable and lentil mixture, seasoning with a pinch of sea salt and black pepper if desired.

  • 5

    Gently scramble the eggs with a spatula, folding the ingredients together until the whites are fully set and opaque.

  • 6

    Slide the scramble onto a plate and top with the fresh avocado slices for a dose of healthy fats.

Egg White Vegetable Scramble with Lentils

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

Egg White Vegetable Scramble with Lentils

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Lentils

Fluffy egg whites scrambled with earthy lentils and vibrant bell peppers, finished with a topping of buttery avocado.

NUTRITION

297kcal
Protein
28g
Fat
11.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Cooked Brown Lentils

1 cup Fresh Baby Spinach

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced red bell peppers to the pan and sauté for 2 to 3 minutes until they begin to soften.

  • 3

    Stir in the cooked lentils and baby spinach, tossing frequently until the spinach is just wilted.

  • 4

    Pour the liquid egg whites over the vegetable and lentil mixture, seasoning with a pinch of sea salt and black pepper if desired.

  • 5

    Gently scramble the eggs with a spatula, folding the ingredients together until the whites are fully set and opaque.

  • 6

    Slide the scramble onto a plate and top with the fresh avocado slices for a dose of healthy fats.