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

Savor a vibrant scramble bowl bursting with fresh vegetables and protein-rich egg whites, complemented by a creamy spoonful of low-fat cottage cheese and a slice of hearty whole grain toast. Lightly sautéed in olive oil, each bite is a balanced blend of tender textures and natural flavors—perfect for a clean meal that fuels your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

353kcal
Protein
49.4g
Fat
6.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (approx. 300g)

1 cup fresh spinach (30g)

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

1/4 cup chopped onion (40g)

1/2 cup sliced mushrooms (35g)

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

1 tsp olive oil (5g)

1 slice whole grain bread (40g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Sauté chopped onions, red bell pepper, and mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach and cook until just wilted.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until the eggs are fully set.

  • 5

    Stir in the low-fat cottage cheese, allowing it to warm and combine evenly with the scramble.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toast the whole grain bread until lightly crisp.

  • 8

    Serve the veggie and egg white scramble bowl alongside the toasted bread for a protein-packed, balanced meal.

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

Savor a vibrant scramble bowl bursting with fresh vegetables and protein-rich egg whites, complemented by a creamy spoonful of low-fat cottage cheese and a slice of hearty whole grain toast. Lightly sautéed in olive oil, each bite is a balanced blend of tender textures and natural flavors—perfect for a clean meal that fuels your day.

NUTRITION

353kcal
Protein
49.4g
Fat
6.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (approx. 300g)

1 cup fresh spinach (30g)

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

1/4 cup chopped onion (40g)

1/2 cup sliced mushrooms (35g)

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

1 tsp olive oil (5g)

1 slice whole grain bread (40g)

PREPARATION

  • 1

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

  • 2

    Sauté chopped onions, red bell pepper, and mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach and cook until just wilted.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until the eggs are fully set.

  • 5

    Stir in the low-fat cottage cheese, allowing it to warm and combine evenly with the scramble.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toast the whole grain bread until lightly crisp.

  • 8

    Serve the veggie and egg white scramble bowl alongside the toasted bread for a protein-packed, balanced meal.