Egg White Veggie Scramble with Cottage Cheese

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

Egg White Veggie Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Enjoy a vibrant, protein-packed scramble featuring lightly seasoned egg whites paired with creamy cottage cheese and a medley of fresh vegetables. A dash of low sodium soy sauce lends an Asian twist, while a side of whole grain toast with avocado provides a delicious balance of flavors and textures to kickstart your morning.

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NUTRITION

382kcal
Protein
33g
Fat
14.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.33 cup Low-Fat Cottage Cheese (~80g)

0.5 medium Red Bell Pepper (~75g)

1 cup Spinach (~30g)

0.25 cup chopped Onion (~40g)

0.5 cup Cherry Tomatoes (~75g)

1 teaspoon Olive Oil (4.5g)

0.25 Avocado (~50g)

1 slice Whole Grain Bread (~40g)

1 teaspoon Low Sodium Soy Sauce (5g)

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites and low-fat cottage cheese until well combined.

  • 2

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

  • 3

    Add the chopped onion and red bell pepper to the skillet. Sauté until softened, about 2-3 minutes.

  • 4

    Stir in the spinach and cherry tomatoes, cooking for an additional 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the egg white and cottage cheese mixture. Gently stir with the vegetables, cooking until the eggs are set but still moist.

  • 6

    Drizzle the low sodium soy sauce over the scramble for a subtle Asian flavor and season with salt and pepper to taste.

  • 7

    Meanwhile, toast the whole grain bread and lightly mash the avocado to spread on the toast.

  • 8

    Plate the scramble alongside the avocado toast and serve immediately.

Egg White Veggie Scramble with Cottage Cheese

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

Egg White Veggie Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Enjoy a vibrant, protein-packed scramble featuring lightly seasoned egg whites paired with creamy cottage cheese and a medley of fresh vegetables. A dash of low sodium soy sauce lends an Asian twist, while a side of whole grain toast with avocado provides a delicious balance of flavors and textures to kickstart your morning.

NUTRITION

382kcal
Protein
33g
Fat
14.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.33 cup Low-Fat Cottage Cheese (~80g)

0.5 medium Red Bell Pepper (~75g)

1 cup Spinach (~30g)

0.25 cup chopped Onion (~40g)

0.5 cup Cherry Tomatoes (~75g)

1 teaspoon Olive Oil (4.5g)

0.25 Avocado (~50g)

1 slice Whole Grain Bread (~40g)

1 teaspoon Low Sodium Soy Sauce (5g)

PREPARATION

  • 1

    In a bowl, whisk together the egg whites and low-fat cottage cheese until well combined.

  • 2

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

  • 3

    Add the chopped onion and red bell pepper to the skillet. Sauté until softened, about 2-3 minutes.

  • 4

    Stir in the spinach and cherry tomatoes, cooking for an additional 1-2 minutes until the spinach wilts slightly.

  • 5

    Pour in the egg white and cottage cheese mixture. Gently stir with the vegetables, cooking until the eggs are set but still moist.

  • 6

    Drizzle the low sodium soy sauce over the scramble for a subtle Asian flavor and season with salt and pepper to taste.

  • 7

    Meanwhile, toast the whole grain bread and lightly mash the avocado to spread on the toast.

  • 8

    Plate the scramble alongside the avocado toast and serve immediately.