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

A light yet satisfying scramble that balances the delicate texture of fluffy egg whites with the vibrant crunch of red bell peppers, spinach, and earthy mushrooms. Enriched with a hint of creamy cottage cheese and served alongside a slice of whole wheat toast, this dish delivers a delicious boost of protein and essential nutrients, perfect for powering your day.

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NUTRITION

351kcal
Protein
38.5g
Fat
11.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (~210g)

1/4 cup low-fat cottage cheese (~55g)

1/2 medium red bell pepper, diced (~75g)

1 cup fresh spinach (~30g)

1/2 cup sliced mushrooms (~35g)

2 teaspoons olive oil (~9g)

1 slice whole wheat bread (~40g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Add the fresh spinach and stir until wilted, about 1 minute.

  • 4

    Pour in the egg whites and let them cook gently, stirring occasionally to form soft curds.

  • 5

    Once the egg whites are mostly set, fold in the low-fat cottage cheese and continue to cook for another minute until the scramble is heated through.

  • 6

    Toast the whole wheat bread slice until lightly golden.

  • 7

    Plate the scramble alongside the toast and enjoy your protein-packed meal.

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

A light yet satisfying scramble that balances the delicate texture of fluffy egg whites with the vibrant crunch of red bell peppers, spinach, and earthy mushrooms. Enriched with a hint of creamy cottage cheese and served alongside a slice of whole wheat toast, this dish delivers a delicious boost of protein and essential nutrients, perfect for powering your day.

NUTRITION

351kcal
Protein
38.5g
Fat
11.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (~210g)

1/4 cup low-fat cottage cheese (~55g)

1/2 medium red bell pepper, diced (~75g)

1 cup fresh spinach (~30g)

1/2 cup sliced mushrooms (~35g)

2 teaspoons olive oil (~9g)

1 slice whole wheat bread (~40g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Add the fresh spinach and stir until wilted, about 1 minute.

  • 4

    Pour in the egg whites and let them cook gently, stirring occasionally to form soft curds.

  • 5

    Once the egg whites are mostly set, fold in the low-fat cottage cheese and continue to cook for another minute until the scramble is heated through.

  • 6

    Toast the whole wheat bread slice until lightly golden.

  • 7

    Plate the scramble alongside the toast and enjoy your protein-packed meal.