Protein-Packed Spinach and Egg White Breakfast Bowl

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

Protein-Packed Spinach and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Egg White Breakfast Bowl

Enjoy a vibrant and protein-packed bowl featuring fluffy egg whites, fresh spinach, earthy mushrooms, juicy cherry tomatoes, and a creamy burst of low‐fat cottage cheese, all served on a bed of quinoa. This balanced dish provides a satisfying medley of textures and flavors that energize your day while keeping you within your precise nutritional goals.

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NUTRITION

364kcal
Protein
43.4g
Fat
9.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (about 8 egg whites)

2 cups Fresh Spinach

1/2 cup Sliced Mushrooms

1/2 cup Cherry Tomatoes

1/4 cup Low-Fat Cottage Cheese

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Lightly sauté the sliced mushrooms for 2-3 minutes until they start to soften.

  • 3

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 4

    Meanwhile, in a bowl, whisk the egg whites and pour them into the skillet with the vegetables.

  • 5

    Cook the egg whites, stirring gently, until they are set but still soft.

  • 6

    Transfer the egg white and vegetable mixture into a bowl.

  • 7

    Top with cherry tomatoes, low-fat cottage cheese, and the cooked quinoa.

  • 8

    Season with a pinch of salt and pepper if desired, and serve warm.

Protein-Packed Spinach and Egg White Breakfast Bowl

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

Protein-Packed Spinach and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Egg White Breakfast Bowl

Enjoy a vibrant and protein-packed bowl featuring fluffy egg whites, fresh spinach, earthy mushrooms, juicy cherry tomatoes, and a creamy burst of low‐fat cottage cheese, all served on a bed of quinoa. This balanced dish provides a satisfying medley of textures and flavors that energize your day while keeping you within your precise nutritional goals.

NUTRITION

364kcal
Protein
43.4g
Fat
9.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (about 8 egg whites)

2 cups Fresh Spinach

1/2 cup Sliced Mushrooms

1/2 cup Cherry Tomatoes

1/4 cup Low-Fat Cottage Cheese

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Lightly sauté the sliced mushrooms for 2-3 minutes until they start to soften.

  • 3

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 4

    Meanwhile, in a bowl, whisk the egg whites and pour them into the skillet with the vegetables.

  • 5

    Cook the egg whites, stirring gently, until they are set but still soft.

  • 6

    Transfer the egg white and vegetable mixture into a bowl.

  • 7

    Top with cherry tomatoes, low-fat cottage cheese, and the cooked quinoa.

  • 8

    Season with a pinch of salt and pepper if desired, and serve warm.