Name: Egg and Avocado Veggie Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Egg Whites; 1/4 medium Avocado; 1 cup Baby Spinach; 1/4 cup Red Bell Pepper, diced; 1/4 cup Red Onion, diced; 1 tsp Extra Virgin Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Veggie Scramble

Pan-scrambled eggs and egg whites tossed with sautéed bell peppers and spinach, topped with creamy sliced avocado.

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NUTRITION

Protein

21.6g

Fat

19.2g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/4 medium Avocado

1 cup Baby Spinach

1/4 cup Red Bell Pepper, diced

1/4 cup Red Onion, diced

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
In a small bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the diced red onion and bell pepper to the skillet and sauté for 3-4 minutes until the onions are translucent and peppers are tender.
4
Add the baby spinach to the pan and cook for 1 minute until just starting to wilt.
5
Pour the egg mixture into the skillet with the vegetables.
6
Gently stir the eggs with a spatula, scraping the bottom of the pan until the eggs are scrambled and cooked through to your desired consistency.
7
Remove from heat and transfer the scramble to a plate.
8
Top with the fresh sliced avocado and season with a pinch of sea pepper if desired.