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 vibrant, nutrient-packed breakfast featuring a fluffy egg white scramble with sautéed spinach and red bell pepper, lightly enriched with low‐fat cottage cheese for creaminess. Paired with a warm bowl of steel-cut rolled oats drizzled with a touch of honey, this dish brings a satisfying mix of textures and a balanced flavor profile—perfect for powering your morning.

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NUTRITION

410kcal
Protein
28.6g
Fat
11.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

1/4 cup low-fat cottage cheese

1 cup raw spinach

1/4 cup diced red bell pepper

1.5 teaspoons olive oil (1 tsp for scramble + 0.5 tsp for oats)

2/3 cup dry rolled oats

1 teaspoon honey

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add diced red bell pepper to the skillet and sauté for about 2 minutes until slightly softened.

  • 3

    Add the raw spinach and stir until just wilted, about 1 minute.

  • 4

    Pour in the 4 egg whites and gently stir to combine with the vegetables. Cook until the scramble sets, stirring occasionally.

  • 5

    Remove the scramble from heat and gently fold in the 1/4 cup low-fat cottage cheese.

  • 6

    In a separate small saucepan, combine the 2/3 cup dry rolled oats with water as per package instructions. Bring to a gentle simmer and cook until the oats achieve a creamy consistency.

  • 7

    Remove the oats from heat and stir in 1/2 teaspoon olive oil and 1 teaspoon honey.

  • 8

    Plate the egg white veggie scramble alongside the warm bowl of honey-oiled oats. Serve immediately while warm.

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 vibrant, nutrient-packed breakfast featuring a fluffy egg white scramble with sautéed spinach and red bell pepper, lightly enriched with low‐fat cottage cheese for creaminess. Paired with a warm bowl of steel-cut rolled oats drizzled with a touch of honey, this dish brings a satisfying mix of textures and a balanced flavor profile—perfect for powering your morning.

NUTRITION

410kcal
Protein
28.6g
Fat
11.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

1/4 cup low-fat cottage cheese

1 cup raw spinach

1/4 cup diced red bell pepper

1.5 teaspoons olive oil (1 tsp for scramble + 0.5 tsp for oats)

2/3 cup dry rolled oats

1 teaspoon honey

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add diced red bell pepper to the skillet and sauté for about 2 minutes until slightly softened.

  • 3

    Add the raw spinach and stir until just wilted, about 1 minute.

  • 4

    Pour in the 4 egg whites and gently stir to combine with the vegetables. Cook until the scramble sets, stirring occasionally.

  • 5

    Remove the scramble from heat and gently fold in the 1/4 cup low-fat cottage cheese.

  • 6

    In a separate small saucepan, combine the 2/3 cup dry rolled oats with water as per package instructions. Bring to a gentle simmer and cook until the oats achieve a creamy consistency.

  • 7

    Remove the oats from heat and stir in 1/2 teaspoon olive oil and 1 teaspoon honey.

  • 8

    Plate the egg white veggie scramble alongside the warm bowl of honey-oiled oats. Serve immediately while warm.