Egg and Cottage Cheese Veggie Scramble

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

Egg and Cottage Cheese Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Veggie Scramble

Wake up to a light yet protein-packed scramble that brings together the creaminess of cottage cheese with the richness of eggs and a colorful medley of fresh veggies. This scramble is elegantly simple and savory, perfect for starting your day with balanced nutrition and plenty of flavor.

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NUTRITION

274kcal
Protein
22.7g
Fat
12.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 cup Diced Bell Pepper

1/2 cup Spinach

1/2 cup Diced Tomato

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined. Stir in the cottage cheese to create a creamy base.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and sauté for about 2 minutes until slightly softened.

  • 3

    Add the spinach and diced tomato, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg and cottage cheese mixture and cook gently while stirring continuously to form soft curds.

  • 5

    Season with salt and pepper to taste. Cook until the eggs are just set but still moist, about 3-4 minutes.

  • 6

    Serve immediately while warm for a satisfying, protein-rich breakfast.

Egg and Cottage Cheese Veggie Scramble

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

Egg and Cottage Cheese Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Veggie Scramble

Wake up to a light yet protein-packed scramble that brings together the creaminess of cottage cheese with the richness of eggs and a colorful medley of fresh veggies. This scramble is elegantly simple and savory, perfect for starting your day with balanced nutrition and plenty of flavor.

NUTRITION

274kcal
Protein
22.7g
Fat
12.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 cup Diced Bell Pepper

1/2 cup Spinach

1/2 cup Diced Tomato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined. Stir in the cottage cheese to create a creamy base.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and sauté for about 2 minutes until slightly softened.

  • 3

    Add the spinach and diced tomato, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg and cottage cheese mixture and cook gently while stirring continuously to form soft curds.

  • 5

    Season with salt and pepper to taste. Cook until the eggs are just set but still moist, about 3-4 minutes.

  • 6

    Serve immediately while warm for a satisfying, protein-rich breakfast.