Name: Egg White Vegetable Scramble with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large egg whites (165 g); 1/4 cup low-fat cottage cheese (57 g); 1/2 cup diced bell pepper (75 g); 1/4 cup diced onion (40 g); 1/2 cup raw spinach (15 g); 1/4 cup diced tomato (40 g); 2.25 tsp olive oil (11 g); 1 slice whole wheat bread (30 g)

Egg White Vegetable Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

Start your morning with a vibrant scramble packed with fluffy egg whites, lightly sautéed crisp vegetables, and a hint of creamy low‐fat cottage cheese. This balanced, clean-eating breakfast offers a delightful mix of textures and flavors, enhanced by a touch of olive oil and accompanied by a slice of hearty whole wheat toast.

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NUTRITION

Protein

28.2g

Fat

13g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (165 g)

1/4 cup low-fat cottage cheese (57 g)

1/2 cup diced bell pepper (75 g)

1/4 cup diced onion (40 g)

1/2 cup raw spinach (15 g)

1/4 cup diced tomato (40 g)

2.25 tsp olive oil (11 g)

1 slice whole wheat bread (30 g)

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PREPARATION

1
Preheat a non-stick skillet over medium heat.
2
Pour the egg whites into a bowl and whisk until slightly frothy. Stir in the low-fat cottage cheese.
3
Add the olive oil to the heated skillet. Sauté the diced bell pepper, onion, spinach, and tomato for 2-3 minutes until slightly softened.
4
Pour in the egg white and cottage cheese mixture over the vegetables. Gently stir and cook until the eggs are just set, about 3-4 minutes.
5
Toast the whole wheat bread separately until lightly golden.
6
Plate the scramble alongside the toast and serve immediately.