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 yet satisfying scramble combining fluffy egg whites with fresh, colorful veggies and a touch of creamy cottage cheese. Enhanced with diced red potatoes and avocado for extra texture and flavor, this breakfast is lightly sautéed in heart-healthy olive oil for a delicious start to your day.

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NUTRITION

293kcal
Protein
25.4g
Fat
10.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/4 cup low-fat cottage cheese (approx. 62g)

1 cup fresh spinach

1/2 cup diced red bell pepper

1/2 cup sliced mushrooms

2 teaspoons olive oil

1/2 cup diced red potatoes

1/4 avocado, diced

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add diced red potatoes to the skillet and sauté until they begin to soften, about 4-5 minutes.

  • 3

    Stir in the mushrooms, red bell pepper, and spinach, cooking until the spinach wilts and the vegetables are tender.

  • 4

    Reduce the heat to low and pour in the egg whites, stirring continuously to combine with the veggies.

  • 5

    Cook gently until the egg whites are fully set and fluffy.

  • 6

    Remove the skillet from heat and stir in the low-fat cottage cheese until evenly incorporated.

  • 7

    Drizzle the remaining teaspoon of olive oil over the scramble and gently fold in the diced avocado.

  • 8

    Serve immediately and enjoy your nutrient-packed breakfast scramble.

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 yet satisfying scramble combining fluffy egg whites with fresh, colorful veggies and a touch of creamy cottage cheese. Enhanced with diced red potatoes and avocado for extra texture and flavor, this breakfast is lightly sautéed in heart-healthy olive oil for a delicious start to your day.

NUTRITION

293kcal
Protein
25.4g
Fat
10.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/4 cup low-fat cottage cheese (approx. 62g)

1 cup fresh spinach

1/2 cup diced red bell pepper

1/2 cup sliced mushrooms

2 teaspoons olive oil

1/2 cup diced red potatoes

1/4 avocado, diced

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add diced red potatoes to the skillet and sauté until they begin to soften, about 4-5 minutes.

  • 3

    Stir in the mushrooms, red bell pepper, and spinach, cooking until the spinach wilts and the vegetables are tender.

  • 4

    Reduce the heat to low and pour in the egg whites, stirring continuously to combine with the veggies.

  • 5

    Cook gently until the egg whites are fully set and fluffy.

  • 6

    Remove the skillet from heat and stir in the low-fat cottage cheese until evenly incorporated.

  • 7

    Drizzle the remaining teaspoon of olive oil over the scramble and gently fold in the diced avocado.

  • 8

    Serve immediately and enjoy your nutrient-packed breakfast scramble.