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

Savor a light, protein-packed scramble that artfully combines fluffy egg whites and creamy cottage cheese with a medley of fresh, colorful veggies. This satisfying breakfast is finished with a touch of olive oil and diced avocado, providing a smooth, buttery finish that keeps you energized all morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

293kcal
Protein
30.6g
Fat
12.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

1/2 cup diced tomatoes (90g)

1/3 cup sliced mushrooms (30g)

1 teaspoon olive oil (4.5g)

1/3 avocado, diced (50g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for about 2 minutes until they begin to soften.

  • 3

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

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Allow the eggs to set, stirring occasionally for an even scramble.

  • 5

    When the egg whites are nearly cooked through, fold in the low-fat cottage cheese. Stir gently until the cottage cheese is warmed and incorporated.

  • 6

    Remove the skillet from heat and top with diced avocado.

  • 7

    Serve immediately and enjoy your balanced, 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

Savor a light, protein-packed scramble that artfully combines fluffy egg whites and creamy cottage cheese with a medley of fresh, colorful veggies. This satisfying breakfast is finished with a touch of olive oil and diced avocado, providing a smooth, buttery finish that keeps you energized all morning.

NUTRITION

293kcal
Protein
30.6g
Fat
12.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

1/2 cup diced tomatoes (90g)

1/3 cup sliced mushrooms (30g)

1 teaspoon olive oil (4.5g)

1/3 avocado, diced (50g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté for about 2 minutes until they begin to soften.

  • 3

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

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Allow the eggs to set, stirring occasionally for an even scramble.

  • 5

    When the egg whites are nearly cooked through, fold in the low-fat cottage cheese. Stir gently until the cottage cheese is warmed and incorporated.

  • 6

    Remove the skillet from heat and top with diced avocado.

  • 7

    Serve immediately and enjoy your balanced, protein-packed breakfast.