Egg White Veggie Scramble with Toasted Bread & Coffee

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

Egg White Veggie Scramble with Toasted Bread & Coffee

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Toasted Bread & Coffee

A light and satisfying breakfast featuring a fluffy egg white scramble loaded with colorful diced vegetables, a whisper of tender shredded chicken, and a perfectly toasted slice of whole-grain bread. Finished with a drizzle of olive oil to bring all the flavors together, and served alongside a freshly brewed cup of black coffee for a gentle morning boost.

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NUTRITION

260kcal
Protein
15.4g
Fat
15.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

0.2 oz shredded chicken breast (approx. 6g)

1/4 cup diced red bell pepper (approx. 38g)

1/4 cup fresh spinach (approx. 7g)

1 slice whole-grain bread (28g)

1.5 tbsp extra virgin olive oil (approx. 20g)

1 cup black coffee

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add 1.5 tablespoons of extra virgin olive oil and allow it to warm up.

  • 2

    Add the diced red bell pepper and spinach to the skillet. Sauté for 1-2 minutes until the vegetables begin to soften.

  • 3

    Pour in the egg whites and sprinkle the tiny portion of pre-cooked, shredded chicken breast evenly over the vegetables. Allow the mixture to gently cook, stirring occasionally to create a soft scramble.

  • 4

    While the scramble finishes cooking (about 3-4 minutes), toast the slice of whole-grain bread until golden and crisp.

  • 5

    Plate the egg white scramble alongside the toasted bread, and serve with a freshly brewed cup of black coffee.

  • 6

    Enjoy your balanced and flavorful breakfast!

Egg White Veggie Scramble with Toasted Bread & Coffee

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

Egg White Veggie Scramble with Toasted Bread & Coffee

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Toasted Bread & Coffee

A light and satisfying breakfast featuring a fluffy egg white scramble loaded with colorful diced vegetables, a whisper of tender shredded chicken, and a perfectly toasted slice of whole-grain bread. Finished with a drizzle of olive oil to bring all the flavors together, and served alongside a freshly brewed cup of black coffee for a gentle morning boost.

NUTRITION

260kcal
Protein
15.4g
Fat
15.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

0.2 oz shredded chicken breast (approx. 6g)

1/4 cup diced red bell pepper (approx. 38g)

1/4 cup fresh spinach (approx. 7g)

1 slice whole-grain bread (28g)

1.5 tbsp extra virgin olive oil (approx. 20g)

1 cup black coffee

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add 1.5 tablespoons of extra virgin olive oil and allow it to warm up.

  • 2

    Add the diced red bell pepper and spinach to the skillet. Sauté for 1-2 minutes until the vegetables begin to soften.

  • 3

    Pour in the egg whites and sprinkle the tiny portion of pre-cooked, shredded chicken breast evenly over the vegetables. Allow the mixture to gently cook, stirring occasionally to create a soft scramble.

  • 4

    While the scramble finishes cooking (about 3-4 minutes), toast the slice of whole-grain bread until golden and crisp.

  • 5

    Plate the egg white scramble alongside the toasted bread, and serve with a freshly brewed cup of black coffee.

  • 6

    Enjoy your balanced and flavorful breakfast!