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, protein-packed scramble featuring fluffy egg whites gently cooked with a medley of fresh spinach, red bell pepper, and onions, finished with a creamy scoop of low-fat cottage cheese. Paired with a crispy slice of whole wheat toast and a drizzle of olive oil for a satisfying breakfast that feels both nourishing and delicious.

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NUTRITION

418kcal
Protein
29.3g
Fat
23.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1/2 cup low-fat cottage cheese (~113g)

1 cup raw spinach (~30g)

1/4 cup diced red bell pepper (~37g)

1/4 cup diced onion (~40g)

1.5 tbsp olive oil (~21g)

1 slice whole wheat toast (~28g)

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PREPARATION

  • 1

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

  • 2

    Add the diced onion and red bell pepper to the skillet and sauté until they soften, about 2-3 minutes.

  • 3

    Toss in the spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Cook until the egg whites are set, about 3-4 minutes.

  • 5

    Remove the skillet from heat and stir in the low-fat cottage cheese until well mixed.

  • 6

    Toast the whole wheat bread slice to your liking.

  • 7

    Serve the warm veggie scramble alongside the toast, enjoying a balanced and energizing breakfast.

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, protein-packed scramble featuring fluffy egg whites gently cooked with a medley of fresh spinach, red bell pepper, and onions, finished with a creamy scoop of low-fat cottage cheese. Paired with a crispy slice of whole wheat toast and a drizzle of olive oil for a satisfying breakfast that feels both nourishing and delicious.

NUTRITION

418kcal
Protein
29.3g
Fat
23.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1/2 cup low-fat cottage cheese (~113g)

1 cup raw spinach (~30g)

1/4 cup diced red bell pepper (~37g)

1/4 cup diced onion (~40g)

1.5 tbsp olive oil (~21g)

1 slice whole wheat toast (~28g)

PREPARATION

  • 1

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

  • 2

    Add the diced onion and red bell pepper to the skillet and sauté until they soften, about 2-3 minutes.

  • 3

    Toss in the spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Cook until the egg whites are set, about 3-4 minutes.

  • 5

    Remove the skillet from heat and stir in the low-fat cottage cheese until well mixed.

  • 6

    Toast the whole wheat bread slice to your liking.

  • 7

    Serve the warm veggie scramble alongside the toast, enjoying a balanced and energizing breakfast.