Protein-Packed Veggie and Egg White Scramble Bowl

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

Protein-Packed Veggie and Egg White Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble Bowl

Enjoy a vibrant scramble bowl that’s bursting with fresh veggies and a robust protein punch. This dish combines the lightness of egg whites with the rich flavor of a whole egg, complemented by sautéed spinach, bell peppers, red onion, and cherry tomatoes, finished with a dollop of low-fat cottage cheese for an extra boost. It’s a clean, satisfying meal perfect for any time of day.

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NUTRITION

324kcal
Protein
41.9g
Fat
10.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Spinach (30g)

1 medium Red Bell Pepper (120g)

1/4 cup chopped Red Onion (40g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/4 cup Low-Fat Cottage Cheese (60g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Add the chopped red onion and diced red bell pepper to the skillet. Sauté for 2-3 minutes until they soften.

  • 3

    Stir in the spinach and cherry tomatoes, cooking for an additional 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg whites and crack the whole egg into the skillet. Allow the eggs to begin set, then gently scramble them with the veggies.

  • 5

    Once the eggs are mostly cooked but still slightly soft, fold in the low-fat cottage cheese and let it warm through.

  • 6

    Season with salt and pepper to taste, then serve immediately while hot.

Protein-Packed Veggie and Egg White Scramble Bowl

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

Protein-Packed Veggie and Egg White Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble Bowl

Enjoy a vibrant scramble bowl that’s bursting with fresh veggies and a robust protein punch. This dish combines the lightness of egg whites with the rich flavor of a whole egg, complemented by sautéed spinach, bell peppers, red onion, and cherry tomatoes, finished with a dollop of low-fat cottage cheese for an extra boost. It’s a clean, satisfying meal perfect for any time of day.

NUTRITION

324kcal
Protein
41.9g
Fat
10.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 large Whole Egg (50g)

1 cup Spinach (30g)

1 medium Red Bell Pepper (120g)

1/4 cup chopped Red Onion (40g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/4 cup Low-Fat Cottage Cheese (60g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Add the chopped red onion and diced red bell pepper to the skillet. Sauté for 2-3 minutes until they soften.

  • 3

    Stir in the spinach and cherry tomatoes, cooking for an additional 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg whites and crack the whole egg into the skillet. Allow the eggs to begin set, then gently scramble them with the veggies.

  • 5

    Once the eggs are mostly cooked but still slightly soft, fold in the low-fat cottage cheese and let it warm through.

  • 6

    Season with salt and pepper to taste, then serve immediately while hot.