Egg White Veggie Scramble with Cottage Cheese

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

Egg White Veggie Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

A light and satisfying scramble that pairs fluffy egg whites and a whole egg with a medley of fresh veggies, accented with a touch of low-fat cottage cheese and creamy avocado. This dish is cooked in olive oil to bring out the aromatic flavors of the bell pepper, spinach, and red onion, creating a balanced breakfast perfect for fueling your day.

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NUTRITION

347kcal
Protein
26.5g
Fat
20.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 large whole egg (approx 50g)

2 tablespoons low-fat cottage cheese (approx 30g)

1 cup raw spinach (approx 30g)

1/2 cup diced bell pepper (approx 75g)

1/4 cup diced red onion (approx 40g)

2 teaspoons olive oil (approx 10g)

1/4 medium avocado (approx 50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    In a bowl, whisk together the egg whites and whole egg until well combined.

  • 3

    Pour the eggs into the heated skillet and let them set slightly before stirring.

  • 4

    Add the diced red onion and bell pepper to the skillet, cooking until they begin to soften.

  • 5

    Stir in the raw spinach gently until just wilted.

  • 6

    Once the eggs are nearly cooked but still slightly runny, fold in the cottage cheese.

  • 7

    Remove from heat and transfer the scramble to a plate.

  • 8

    Top with diced avocado and serve immediately.

Egg White Veggie Scramble with Cottage Cheese

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

Egg White Veggie Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

A light and satisfying scramble that pairs fluffy egg whites and a whole egg with a medley of fresh veggies, accented with a touch of low-fat cottage cheese and creamy avocado. This dish is cooked in olive oil to bring out the aromatic flavors of the bell pepper, spinach, and red onion, creating a balanced breakfast perfect for fueling your day.

NUTRITION

347kcal
Protein
26.5g
Fat
20.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 large whole egg (approx 50g)

2 tablespoons low-fat cottage cheese (approx 30g)

1 cup raw spinach (approx 30g)

1/2 cup diced bell pepper (approx 75g)

1/4 cup diced red onion (approx 40g)

2 teaspoons olive oil (approx 10g)

1/4 medium avocado (approx 50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    In a bowl, whisk together the egg whites and whole egg until well combined.

  • 3

    Pour the eggs into the heated skillet and let them set slightly before stirring.

  • 4

    Add the diced red onion and bell pepper to the skillet, cooking until they begin to soften.

  • 5

    Stir in the raw spinach gently until just wilted.

  • 6

    Once the eggs are nearly cooked but still slightly runny, fold in the cottage cheese.

  • 7

    Remove from heat and transfer the scramble to a plate.

  • 8

    Top with diced avocado and serve immediately.