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

Enjoy a vibrant, protein-rich scramble bowl packed with fluffy egg whites, fresh vegetables, and a touch of creamy fat-free cottage cheese, all complemented by a hearty slice of whole grain toast. This dish offers a perfect balance of lean protein and nutrient-dense veggies to start your day or refuel your body anytime.

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NUTRITION

337kcal
Protein
42.8g
Fat
2.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (240g)

1 cup fresh spinach (30g)

1/2 cup chopped red bell pepper (75g)

1/2 cup sliced mushrooms (35g)

1/2 medium tomato (60g)

1/4 cup fat-free cottage cheese (60g)

1 slice whole grain bread (40g)

Olive oil spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

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

  • 3

    Add the fresh spinach and continue cooking until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Allow the egg whites to cook without stirring for about 1 minute, then continue to scramble until fully set, approximately 3-4 minutes.

  • 5

    Fold in the fat-free cottage cheese, stirring gently to combine.

  • 6

    Toast the whole grain bread to your liking.

  • 7

    Serve the warm egg white scramble alongside the toasted bread. Season with salt and pepper to taste.

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

Enjoy a vibrant, protein-rich scramble bowl packed with fluffy egg whites, fresh vegetables, and a touch of creamy fat-free cottage cheese, all complemented by a hearty slice of whole grain toast. This dish offers a perfect balance of lean protein and nutrient-dense veggies to start your day or refuel your body anytime.

NUTRITION

337kcal
Protein
42.8g
Fat
2.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (240g)

1 cup fresh spinach (30g)

1/2 cup chopped red bell pepper (75g)

1/2 cup sliced mushrooms (35g)

1/2 medium tomato (60g)

1/4 cup fat-free cottage cheese (60g)

1 slice whole grain bread (40g)

Olive oil spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

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

  • 3

    Add the fresh spinach and continue cooking until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Allow the egg whites to cook without stirring for about 1 minute, then continue to scramble until fully set, approximately 3-4 minutes.

  • 5

    Fold in the fat-free cottage cheese, stirring gently to combine.

  • 6

    Toast the whole grain bread to your liking.

  • 7

    Serve the warm egg white scramble alongside the toasted bread. Season with salt and pepper to taste.