Egg White Veggie Scramble with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Kickstart your morning with a vibrant egg white scramble perfectly paired with creamy low‐fat cottage cheese, fresh sautéed spinach, and bell peppers, all served alongside a slice of hearty whole grain toast and topped with creamy avocado. This dish is bursting with freshness, texture, and a delicate balance of flavors to energize your day.

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NUTRITION

420kcal
Protein
35.2g
Fat
17.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (120g total)

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

1 cup raw spinach (30g)

1/2 cup chopped red bell pepper (75g)

1 tsp olive oil (5g)

1 slice whole grain toast (35g)

1/2 avocado (100g)

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Sauté the chopped red bell pepper and spinach until the spinach wilts and the bell peppers soften, about 2-3 minutes.

  • 4

    Pour the egg whites into the skillet with the veggies and gently scramble until just set.

  • 5

    Once cooked, transfer the scramble onto a plate and gently fold in the low-fat cottage cheese.

  • 6

    Toast the whole grain bread slice until lightly crisp.

  • 7

    Serve the scramble alongside the toast and garnish with sliced avocado on top or on the side.

  • 8

    Enjoy your nutrient-packed, savory breakfast!

Egg White Veggie Scramble with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Kickstart your morning with a vibrant egg white scramble perfectly paired with creamy low‐fat cottage cheese, fresh sautéed spinach, and bell peppers, all served alongside a slice of hearty whole grain toast and topped with creamy avocado. This dish is bursting with freshness, texture, and a delicate balance of flavors to energize your day.

NUTRITION

420kcal
Protein
35.2g
Fat
17.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (120g total)

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

1 cup raw spinach (30g)

1/2 cup chopped red bell pepper (75g)

1 tsp olive oil (5g)

1 slice whole grain toast (35g)

1/2 avocado (100g)

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Sauté the chopped red bell pepper and spinach until the spinach wilts and the bell peppers soften, about 2-3 minutes.

  • 4

    Pour the egg whites into the skillet with the veggies and gently scramble until just set.

  • 5

    Once cooked, transfer the scramble onto a plate and gently fold in the low-fat cottage cheese.

  • 6

    Toast the whole grain bread slice until lightly crisp.

  • 7

    Serve the scramble alongside the toast and garnish with sliced avocado on top or on the side.

  • 8

    Enjoy your nutrient-packed, savory breakfast!