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 liquid egg whites; 0.5 cup sweet potato; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 0.25 whole avocado; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

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 sweet potatoes and bell peppers tossed with fluffy egg whites and topped with creamy avocado for a satisfying start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.7g

Fat

22.1g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

0.5 cup sweet potato

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tbsp extra virgin olive oil

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the sweet potato, bell pepper, zucchini, and red onion into small, uniform cubes.
3
Toss the vegetables on the baking sheet with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until well coated.
4
Roast for 20-25 minutes until the sweet potatoes are tender and the edges are golden brown.
5
Heat a non-stick skillet over medium heat and pour in the liquid egg whites.
6
Gently scramble the egg whites until fully cooked and opaque.
7
Fold the roasted vegetables into the scrambled egg whites.
8
Plate the scramble and top with fresh avocado slices before serving.