Egg White and Cottage Cheese Veggie Scramble

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

Egg White and Cottage Cheese Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Veggie Scramble

Start your morning with this light yet satisfying scramble featuring fluffy egg whites, a hint of creamy low-fat cottage cheese, and a medley of vibrant vegetables. Sautéed in olive oil and paired with a slice of hearty whole grain bread, this dish offers a delightful balance of textures and flavors perfect for fueling your day.

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NUTRITION

395kcal
Protein
34g
Fat
16.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites (165g)

1/3 cup Low-Fat Cottage Cheese (75g)

1/4 cup Diced Red Bell Pepper (38g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomato (90g)

1/4 cup Diced Yellow Onion (40g)

1 tbsp Olive Oil (14g)

1 slice Whole Grain Bread (40g)

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PREPARATION

  • 1

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

  • 2

    Once the oil is shimmering, add the diced red bell pepper and onion. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the diced tomato and fresh spinach to the skillet and cook for another 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg whites and gently stir, allowing them to mix with the vegetables. Cook until they are mostly set.

  • 5

    Fold in the 1/3 cup of low-fat cottage cheese and continue to gently scramble the mixture until fully cooked, about another 1-2 minutes.

  • 6

    Toast the whole grain bread slice separately until golden and crisp.

  • 7

    Plate the veggie scramble alongside the toasted bread and enjoy your nutritious breakfast.

Egg White and Cottage Cheese Veggie Scramble

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

Egg White and Cottage Cheese Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Veggie Scramble

Start your morning with this light yet satisfying scramble featuring fluffy egg whites, a hint of creamy low-fat cottage cheese, and a medley of vibrant vegetables. Sautéed in olive oil and paired with a slice of hearty whole grain bread, this dish offers a delightful balance of textures and flavors perfect for fueling your day.

NUTRITION

395kcal
Protein
34g
Fat
16.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites (165g)

1/3 cup Low-Fat Cottage Cheese (75g)

1/4 cup Diced Red Bell Pepper (38g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomato (90g)

1/4 cup Diced Yellow Onion (40g)

1 tbsp Olive Oil (14g)

1 slice Whole Grain Bread (40g)

PREPARATION

  • 1

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

  • 2

    Once the oil is shimmering, add the diced red bell pepper and onion. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the diced tomato and fresh spinach to the skillet and cook for another 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg whites and gently stir, allowing them to mix with the vegetables. Cook until they are mostly set.

  • 5

    Fold in the 1/3 cup of low-fat cottage cheese and continue to gently scramble the mixture until fully cooked, about another 1-2 minutes.

  • 6

    Toast the whole grain bread slice separately until golden and crisp.

  • 7

    Plate the veggie scramble alongside the toasted bread and enjoy your nutritious breakfast.