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

Start your day with a light and protein-packed scramble bursting with the fresh flavors of spinach, bell pepper, and onion, all complemented by creamy low-fat cottage cheese. This balanced breakfast is both satisfying and energizing, making it a perfect start for a busy day.

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NUTRITION

279kcal
Protein
39.4g
Fat
5.7g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Baby Spinach (30g)

1/2 medium Red Bell Pepper (30g)

1/4 medium Yellow Onion (15g)

2 tsp Extra Virgin Olive Oil (9.2g)

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PREPARATION

  • 1

    In a non-stick skillet, heat the extra virgin olive oil over medium heat.

  • 2

    Add the diced yellow onion and sliced red bell pepper to the skillet, and sauté for about 2-3 minutes until they begin to soften.

  • 3

    Add the baby spinach and continue to sauté until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble, stirring continuously to mix the veggies evenly.

  • 5

    Once the egg whites are almost set, gently fold in the low-fat cottage cheese, allowing it to warm through without fully melting.

  • 6

    Season with salt and pepper as desired, and serve immediately for a warm, protein-packed breakfast.

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

Start your day with a light and protein-packed scramble bursting with the fresh flavors of spinach, bell pepper, and onion, all complemented by creamy low-fat cottage cheese. This balanced breakfast is both satisfying and energizing, making it a perfect start for a busy day.

NUTRITION

279kcal
Protein
39.4g
Fat
5.7g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Baby Spinach (30g)

1/2 medium Red Bell Pepper (30g)

1/4 medium Yellow Onion (15g)

2 tsp Extra Virgin Olive Oil (9.2g)

PREPARATION

  • 1

    In a non-stick skillet, heat the extra virgin olive oil over medium heat.

  • 2

    Add the diced yellow onion and sliced red bell pepper to the skillet, and sauté for about 2-3 minutes until they begin to soften.

  • 3

    Add the baby spinach and continue to sauté until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble, stirring continuously to mix the veggies evenly.

  • 5

    Once the egg whites are almost set, gently fold in the low-fat cottage cheese, allowing it to warm through without fully melting.

  • 6

    Season with salt and pepper as desired, and serve immediately for a warm, protein-packed breakfast.