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.

Egg White Veggie Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

Enjoy a light and protein-packed morning scramble featuring fluffy egg whites tossed with vibrant vegetables and finished with creamy low-fat cottage cheese and fresh spinach. This dish is perfect for a nutritious start that fuels your day without weighing you down.

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NUTRITION

321kcal
Protein
35.8g
Fat
11.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (≈155g)

3/4 cup low-fat cottage cheese (≈170g)

1 cup baby spinach (≈30g)

1/4 cup chopped red bell pepper (≈38g)

1/4 cup chopped yellow onion (≈40g)

1/4 cup diced tomato (≈45g)

2 teaspoons olive oil (≈9g)

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Sauté the chopped onions, red bell pepper, and diced tomato until they soften, about 3-4 minutes.

  • 3

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

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables. Cook until the eggs begin to set, about 2-3 minutes.

  • 5

    Fold in the low-fat cottage cheese evenly into the scramble.

  • 6

    Drizzle the remaining teaspoon of olive oil over the top, season with salt and pepper to taste, and give a final gentle stir before serving.

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.

Egg White Veggie Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

Enjoy a light and protein-packed morning scramble featuring fluffy egg whites tossed with vibrant vegetables and finished with creamy low-fat cottage cheese and fresh spinach. This dish is perfect for a nutritious start that fuels your day without weighing you down.

NUTRITION

321kcal
Protein
35.8g
Fat
11.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (≈155g)

3/4 cup low-fat cottage cheese (≈170g)

1 cup baby spinach (≈30g)

1/4 cup chopped red bell pepper (≈38g)

1/4 cup chopped yellow onion (≈40g)

1/4 cup diced tomato (≈45g)

2 teaspoons olive oil (≈9g)

PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Sauté the chopped onions, red bell pepper, and diced tomato until they soften, about 3-4 minutes.

  • 3

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

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables. Cook until the eggs begin to set, about 2-3 minutes.

  • 5

    Fold in the low-fat cottage cheese evenly into the scramble.

  • 6

    Drizzle the remaining teaspoon of olive oil over the top, season with salt and pepper to taste, and give a final gentle stir before serving.