Egg White and 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 and Veggie Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Cottage Cheese

Start your day with a vibrant and nourishing scramble featuring fluffy egg whites, a colorful medley of bell pepper, spinach, and tomato, enhanced with a creamy dollop of lowfat cottage cheese and complemented by warm, roasted sweet potato cubes. This balanced breakfast dish offers a satisfying harmony of sweet, savory, and fresh flavors to fuel your morning.

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NUTRITION

353kcal
Protein
27.3g
Fat
6.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

1/3 cup lowfat cottage cheese (approx. 76g)

1/4 cup diced red bell pepper (approx. 38g)

1/4 cup chopped spinach (approx. 7g)

1/4 cup diced tomato (approx. 40g)

1.5 cups roasted sweet potato cubes (approx. 200g)

1 tsp extra virgin olive oil (approx. 4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Cube a sweet potato and toss with a little olive oil, salt, and pepper. Roast in the preheated oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 4

    Pour the egg whites into the skillet, and gently scramble them as they begin to set.

  • 5

    Add the diced red bell pepper, spinach, and tomato to the egg whites and continue to cook until the vegetables soften and the egg whites are fully cooked.

  • 6

    Once the scramble is done, remove from heat and gently fold in the lowfat cottage cheese.

  • 7

    Plate the scramble alongside the warm roasted sweet potato cubes and serve immediately.

Egg White and 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 and Veggie Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Cottage Cheese

Start your day with a vibrant and nourishing scramble featuring fluffy egg whites, a colorful medley of bell pepper, spinach, and tomato, enhanced with a creamy dollop of lowfat cottage cheese and complemented by warm, roasted sweet potato cubes. This balanced breakfast dish offers a satisfying harmony of sweet, savory, and fresh flavors to fuel your morning.

NUTRITION

353kcal
Protein
27.3g
Fat
6.8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

1/3 cup lowfat cottage cheese (approx. 76g)

1/4 cup diced red bell pepper (approx. 38g)

1/4 cup chopped spinach (approx. 7g)

1/4 cup diced tomato (approx. 40g)

1.5 cups roasted sweet potato cubes (approx. 200g)

1 tsp extra virgin olive oil (approx. 4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Cube a sweet potato and toss with a little olive oil, salt, and pepper. Roast in the preheated oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 4

    Pour the egg whites into the skillet, and gently scramble them as they begin to set.

  • 5

    Add the diced red bell pepper, spinach, and tomato to the egg whites and continue to cook until the vegetables soften and the egg whites are fully cooked.

  • 6

    Once the scramble is done, remove from heat and gently fold in the lowfat cottage cheese.

  • 7

    Plate the scramble alongside the warm roasted sweet potato cubes and serve immediately.