Egg White Vegetable Scramble with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

A vibrant and light breakfast scramble featuring fluffy egg whites mixed with a medley of colorful vegetables, enhanced with a touch of low-fat cottage cheese for creaminess and finished with a sprinkle of diced avocado. This dish offers a delicate balance of protein and healthy fats to energize your morning.

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NUTRITION

377kcal
Protein
31.8g
Fat
19.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g total)

0.33 cup low-fat cottage cheese (~75g)

0.5 cup diced red bell pepper (75g)

1 cup fresh spinach (30g)

0.5 cup halved cherry tomatoes (75g)

0.5 cup sliced mushrooms (35g)

0.5 medium avocado (70g)

1.5 teaspoons extra virgin olive oil (6.8g)

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PREPARATION

  • 1

    Prepare all vegetables by dicing the bell pepper, halving the cherry tomatoes, and slicing the mushrooms. Rinse the spinach and set aside.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 4

    Sauté the bell pepper, mushrooms, and spinach in the skillet for about 2-3 minutes until they begin to soften.

  • 5

    Pour in the egg whites and gently stir the mixture, allowing the eggs to set while incorporating the vegetables evenly.

  • 6

    Once the egg whites are mostly cooked, gently fold in the low-fat cottage cheese and halved cherry tomatoes, heating through for another minute.

  • 7

    Transfer the scramble to a plate and top with diced avocado. Serve warm and enjoy your nutritious breakfast.

Egg White Vegetable Scramble with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

A vibrant and light breakfast scramble featuring fluffy egg whites mixed with a medley of colorful vegetables, enhanced with a touch of low-fat cottage cheese for creaminess and finished with a sprinkle of diced avocado. This dish offers a delicate balance of protein and healthy fats to energize your morning.

NUTRITION

377kcal
Protein
31.8g
Fat
19.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g total)

0.33 cup low-fat cottage cheese (~75g)

0.5 cup diced red bell pepper (75g)

1 cup fresh spinach (30g)

0.5 cup halved cherry tomatoes (75g)

0.5 cup sliced mushrooms (35g)

0.5 medium avocado (70g)

1.5 teaspoons extra virgin olive oil (6.8g)

PREPARATION

  • 1

    Prepare all vegetables by dicing the bell pepper, halving the cherry tomatoes, and slicing the mushrooms. Rinse the spinach and set aside.

  • 2

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

  • 3

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 4

    Sauté the bell pepper, mushrooms, and spinach in the skillet for about 2-3 minutes until they begin to soften.

  • 5

    Pour in the egg whites and gently stir the mixture, allowing the eggs to set while incorporating the vegetables evenly.

  • 6

    Once the egg whites are mostly cooked, gently fold in the low-fat cottage cheese and halved cherry tomatoes, heating through for another minute.

  • 7

    Transfer the scramble to a plate and top with diced avocado. Serve warm and enjoy your nutritious breakfast.