Name: Egg White Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup egg whites; 1 cup bell pepper; 1 cup zucchini; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby spinach; 0.25 whole avocado; 1 tbsp feta cheese; 0.25 tsp dried oregano

Egg White Scramble with Roasted Vegetables

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

Oven-roasted bell peppers and zucchini folded into fluffy egg whites, topped with creamy avocado and a sprinkle of tangy feta for a vibrant start to your day.

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NUTRITION

Protein

34.3g

Fat

25.9g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.25 whole avocado

1 tbsp feta cheese

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Dice the bell pepper, zucchini, and red onion into uniform bite-sized pieces.
3
Toss the diced vegetables on the baking sheet with the olive oil, sea salt, black pepper, and dried oregano.
4
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.
5
While the vegetables roast, heat a non-stick skillet over medium-low heat and add the baby spinach, stirring until just wilted.
6
Pour the egg whites into the skillet over the spinach and cook slowly, stirring occasionally with a spatula until the whites are opaque and fluffy.
7
Gently fold the roasted vegetables into the egg white scramble until well combined.
8
Transfer the scramble to a plate and garnish with sliced avocado and crumbled feta cheese before serving.