Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

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 Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

Enjoy a delightful breakfast scramble featuring fluffy egg whites, fresh garden veggies, creamy low-fat cottage cheese, and a hint of savory turkey, perfectly paired with toasted whole grain slices and a burst of blueberries for a sweet finish. A nutritious start to your day!

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NUTRITION

325kcal
Protein
34.3g
Fat
7.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

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

0.25 ounce sliced turkey breast (7g)

1 cup fresh spinach

1/4 cup diced red bell pepper (38g)

1 teaspoon olive oil

2 slices whole grain bread (56g total)

1/4 cup blueberries (37g)

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and diced red bell pepper, sautéing for about 2 minutes until they soften slightly.

  • 3

    Pour in the egg whites and gently scramble with the vegetables until they begin to set.

  • 4

    Stir in the low-fat cottage cheese and gently mix until combined, allowing the warmth to soften the cheese slightly.

  • 5

    Carefully fold in the sliced turkey breast to heat through, cooking for an additional minute.

  • 6

    Meanwhile, toast the whole grain bread slices until lightly browned.

  • 7

    Plate the scramble alongside the toast and top with a serving of fresh blueberries for a burst of natural sweetness.

Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

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 Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

Enjoy a delightful breakfast scramble featuring fluffy egg whites, fresh garden veggies, creamy low-fat cottage cheese, and a hint of savory turkey, perfectly paired with toasted whole grain slices and a burst of blueberries for a sweet finish. A nutritious start to your day!

NUTRITION

325kcal
Protein
34.3g
Fat
7.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

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

0.25 ounce sliced turkey breast (7g)

1 cup fresh spinach

1/4 cup diced red bell pepper (38g)

1 teaspoon olive oil

2 slices whole grain bread (56g total)

1/4 cup blueberries (37g)

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and diced red bell pepper, sautéing for about 2 minutes until they soften slightly.

  • 3

    Pour in the egg whites and gently scramble with the vegetables until they begin to set.

  • 4

    Stir in the low-fat cottage cheese and gently mix until combined, allowing the warmth to soften the cheese slightly.

  • 5

    Carefully fold in the sliced turkey breast to heat through, cooking for an additional minute.

  • 6

    Meanwhile, toast the whole grain bread slices until lightly browned.

  • 7

    Plate the scramble alongside the toast and top with a serving of fresh blueberries for a burst of natural sweetness.