Name: Protein-Packed Veggie and Egg White Scramble Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Egg Whites (approx. 243g); ½ cup Low-Fat Cottage Cheese (approx. 113g); 1 cup raw Spinach (approx. 30g); ½ medium Red Bell Pepper (approx. 45g); ¼ medium Yellow Onion (approx. 25g); 1 teaspoon Olive Oil (approx. 5g); ½ cup Cooked Quinoa (approx. 93g)

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.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble Bowl

A vibrant, protein-rich scramble bowl that combines fluffy egg whites with fresh vegetables, creamy low-fat cottage cheese, and hearty quinoa for a satisfying meal any time of day. The medley of crisp bell peppers, aromatic onions, and nutrient-dense spinach makes every bite deliciously balanced and energizing.

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NUTRITION

Protein

44.8g

Fat

7.5g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (approx. 243g)

½ cup Low-Fat Cottage Cheese (approx. 113g)

1 cup raw Spinach (approx. 30g)

½ medium Red Bell Pepper (approx. 45g)

¼ medium Yellow Onion (approx. 25g)

1 teaspoon Olive Oil (approx. 5g)

½ cup Cooked Quinoa (approx. 93g)

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the chopped yellow onion and red bell pepper to the skillet, sautéing until they start to soften, about 3-4 minutes.
3
Stir in the raw spinach and cook until wilted, about 1-2 minutes.
4
Pour in the egg whites and gently scramble with the vegetables, cooking until they are set but still moist.
5
Fold in the low-fat cottage cheese and let it warm through for about 1 minute.
6
Stir in the cooked quinoa and mix until evenly distributed.
7
Season with salt and pepper to taste, then serve immediately while warm.