Name: Egg White Veggie Scramble with Cottage Cheese and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites (183 g); 0.33 cup Low-Fat Cottage Cheese (75 g); 1 cup Fresh Spinach (30 g); 0.25 cup Diced Bell Pepper (38 g); 0.25 cup Diced Onion (40 g); 1 tablespoon Extra Virgin Olive Oil (14 g); 1 slice Whole Wheat Toast (28 g)

Egg White Veggie Scramble with Cottage Cheese and Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

A vibrant, nutrient-packed egg white scramble featuring a medley of colorful veggies, a light dollop of low-fat cottage cheese, and a side of hearty whole wheat toast, all cooked with a drizzle of olive oil for a satisfying and energizing start to your day.

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NUTRITION

Protein

34g

Fat

16.2g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (183 g)

0.33 cup Low-Fat Cottage Cheese (75 g)

1 cup Fresh Spinach (30 g)

0.25 cup Diced Bell Pepper (38 g)

0.25 cup Diced Onion (40 g)

1 tablespoon Extra Virgin Olive Oil (14 g)

1 slice Whole Wheat Toast (28 g)

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PREPARATION

1
Heat a nonstick skillet over medium heat and add the olive oil.
2
Add the diced onions and bell pepper to the skillet, sautéing for 2-3 minutes until they begin to soften.
3
Stir in the fresh spinach and cook until wilted, about 1 minute.
4
Pour in the egg whites and gently scramble with the veggies, cooking for about 3-4 minutes until the egg whites are set but still moist.
5
Remove the skillet from heat and fold in the low-fat cottage cheese evenly through the scramble.
6
Toast the whole wheat bread slice until golden brown and serve it on the side.
7
Plate the scramble alongside the toast and enjoy your balanced, protein-rich breakfast.