Protein-Packed Veggie Egg White Scramble

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

Protein-Packed Veggie Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie Egg White Scramble

Enjoy a vibrant scramble loaded with protein and fresh veggies, making for a satisfying meal any time of day. The creamy egg white base is enhanced with tender spinach, sweet bell peppers, juicy tomatoes, and a dollop of low‐fat cottage cheese, all complemented by a side of smooth, nutrient-rich avocado slices.

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NUTRITION

358kcal
Protein
35.9g
Fat
16.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup chopped Tomatoes (40g)

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

1 half Avocado, sliced (100g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and chopped tomatoes to the skillet, sautéing for about 2-3 minutes until slightly softened.

  • 3

    Stir in the fresh spinach and cook for an additional 1-2 minutes until wilted.

  • 4

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

  • 5

    Remove the skillet from heat and fold in the low-fat cottage cheese, allowing it to warm through.

  • 6

    Plate the scramble and serve with sliced avocado on the side for a creamy, nutrient-rich finish.

Protein-Packed Veggie Egg White Scramble

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

Protein-Packed Veggie Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie Egg White Scramble

Enjoy a vibrant scramble loaded with protein and fresh veggies, making for a satisfying meal any time of day. The creamy egg white base is enhanced with tender spinach, sweet bell peppers, juicy tomatoes, and a dollop of low‐fat cottage cheese, all complemented by a side of smooth, nutrient-rich avocado slices.

NUTRITION

358kcal
Protein
35.9g
Fat
16.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup chopped Tomatoes (40g)

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

1 half Avocado, sliced (100g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and chopped tomatoes to the skillet, sautéing for about 2-3 minutes until slightly softened.

  • 3

    Stir in the fresh spinach and cook for an additional 1-2 minutes until wilted.

  • 4

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

  • 5

    Remove the skillet from heat and fold in the low-fat cottage cheese, allowing it to warm through.

  • 6

    Plate the scramble and serve with sliced avocado on the side for a creamy, nutrient-rich finish.