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 yet filling scramble bursting with fresh veggies and creamy cottage cheese. The fluffy egg whites combine with a medley of spinach, red bell pepper, and tomato, while low-fat cottage cheese adds a velvety texture and a boost of protein, all sautéed in a hint of olive oil.

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NUTRITION

317kcal
Protein
38.2g
Fat
11.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

3/4 cup low-fat cottage cheese

1 cup raw spinach

1 medium red bell pepper (sliced)

1/2 cup halved cherry tomatoes

2 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the spinach and halved cherry tomatoes, cooking for another 1-2 minutes until the spinach begins to wilt.

  • 4

    Pour in the egg whites and cook gently, stirring occasionally until the eggs are set but still moist.

  • 5

    Fold in the cottage cheese and season with salt and pepper.

  • 6

    Remove from heat and give a final gentle stir before serving 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

Start your day with a light yet filling scramble bursting with fresh veggies and creamy cottage cheese. The fluffy egg whites combine with a medley of spinach, red bell pepper, and tomato, while low-fat cottage cheese adds a velvety texture and a boost of protein, all sautéed in a hint of olive oil.

NUTRITION

317kcal
Protein
38.2g
Fat
11.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 egg whites

3/4 cup low-fat cottage cheese

1 cup raw spinach

1 medium red bell pepper (sliced)

1/2 cup halved cherry tomatoes

2 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the spinach and halved cherry tomatoes, cooking for another 1-2 minutes until the spinach begins to wilt.

  • 4

    Pour in the egg whites and cook gently, stirring occasionally until the eggs are set but still moist.

  • 5

    Fold in the cottage cheese and season with salt and pepper.

  • 6

    Remove from heat and give a final gentle stir before serving immediately.