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

Enjoy a vibrant, protein-packed breakfast scramble featuring fluffy egg whites mingled with a colorful medley of spinach, red bell pepper, tomato, and mushrooms. Finished with a creamy dollop of low‐fat cottage cheese and a drizzle of extra olive oil for richness, this dish marries wholesome flavors with a satisfying texture perfect for a nourishing start to your day.

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NUTRITION

364kcal
Protein
26.9g
Fat
22.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

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

1 cup spinach

1/2 cup chopped red bell pepper (~75g)

1/2 cup diced tomato (~90g)

1/2 cup sliced mushrooms (~35g)

1.5 tablespoons extra virgin olive oil

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 3

    Add the spinach, red bell pepper, tomato, and mushrooms to the skillet. Sauté the vegetables for about 2-3 minutes until they begin to soften.

  • 4

    Pour in the egg whites and gently stir, letting them cook and mix with the veggies.

  • 5

    Once the egg whites are mostly set, gently stir in the low-fat cottage cheese until just combined.

  • 6

    Cook for another minute until the scramble is heated through. 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

Enjoy a vibrant, protein-packed breakfast scramble featuring fluffy egg whites mingled with a colorful medley of spinach, red bell pepper, tomato, and mushrooms. Finished with a creamy dollop of low‐fat cottage cheese and a drizzle of extra olive oil for richness, this dish marries wholesome flavors with a satisfying texture perfect for a nourishing start to your day.

NUTRITION

364kcal
Protein
26.9g
Fat
22.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

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

1 cup spinach

1/2 cup chopped red bell pepper (~75g)

1/2 cup diced tomato (~90g)

1/2 cup sliced mushrooms (~35g)

1.5 tablespoons extra virgin olive oil

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 3

    Add the spinach, red bell pepper, tomato, and mushrooms to the skillet. Sauté the vegetables for about 2-3 minutes until they begin to soften.

  • 4

    Pour in the egg whites and gently stir, letting them cook and mix with the veggies.

  • 5

    Once the egg whites are mostly set, gently stir in the low-fat cottage cheese until just combined.

  • 6

    Cook for another minute until the scramble is heated through. Serve immediately.