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.

Protein-Packed Veggie and Egg White Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble Bowl

A vibrant and satisfying scramble featuring fluffy egg whites, a whole egg for richness, and a medley of fresh veggies, all crowned with a creamy dollop of cottage cheese. This bowl delivers a delicious balance of flavors and textures, making it perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

353kcal
Protein
51.2g
Fat
10.8g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1 large whole egg

½ cup low-fat cottage cheese

1 cup baby spinach

½ medium red bell pepper

½ cup sliced mushrooms

1 teaspoon olive oil

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites and whole egg until well blended.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and red bell pepper to the skillet, and sauté for about 2-3 minutes until they begin to soften.

  • 4

    Add the baby spinach and cook until it wilts, about 1 minute.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Stir gently and cook until the eggs are softly scrambled, approximately 3-4 minutes.

  • 6

    Once the eggs are cooked to your desired consistency, remove from heat and transfer to a serving bowl.

  • 7

    Top the scramble with a dollop of low-fat cottage cheese, and serve immediately.

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.

Protein-Packed Veggie and Egg White Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Scramble Bowl

A vibrant and satisfying scramble featuring fluffy egg whites, a whole egg for richness, and a medley of fresh veggies, all crowned with a creamy dollop of cottage cheese. This bowl delivers a delicious balance of flavors and textures, making it perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

353kcal
Protein
51.2g
Fat
10.8g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites

1 large whole egg

½ cup low-fat cottage cheese

1 cup baby spinach

½ medium red bell pepper

½ cup sliced mushrooms

1 teaspoon olive oil

PREPARATION

  • 1

    In a bowl, whisk together the egg whites and whole egg until well blended.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the sliced mushrooms and red bell pepper to the skillet, and sauté for about 2-3 minutes until they begin to soften.

  • 4

    Add the baby spinach and cook until it wilts, about 1 minute.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Stir gently and cook until the eggs are softly scrambled, approximately 3-4 minutes.

  • 6

    Once the eggs are cooked to your desired consistency, remove from heat and transfer to a serving bowl.

  • 7

    Top the scramble with a dollop of low-fat cottage cheese, and serve immediately.