Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Start your day with a light yet satisfying scramble bursting with fresh veggies and creamy low-fat cottage cheese. The fluffy egg whites mingle with vibrant spinach, sweet red bell pepper, and earthy mushrooms, all gently sautéed in olive oil, creating a delightful mix of textures and flavors. Perfect for a clean, nutrient-packed breakfast that energizes your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

277kcal
Protein
32.5g
Fat
7.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

2/3 cup low-fat cottage cheese (approx. 150g)

1 cup raw spinach (30g)

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

1/4 cup sliced mushrooms (20g)

1 teaspoon olive oil (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell pepper and sliced mushrooms to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the spinach and cook for an additional 1-2 minutes until wilted.

  • 4

    Pour the egg whites into the skillet with the vegetables, gently stirring to combine.

  • 5

    Cook until the egg whites are set, stirring occasionally for a light scramble.

  • 6

    Remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Start your day with a light yet satisfying scramble bursting with fresh veggies and creamy low-fat cottage cheese. The fluffy egg whites mingle with vibrant spinach, sweet red bell pepper, and earthy mushrooms, all gently sautéed in olive oil, creating a delightful mix of textures and flavors. Perfect for a clean, nutrient-packed breakfast that energizes your morning.

NUTRITION

277kcal
Protein
32.5g
Fat
7.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

2/3 cup low-fat cottage cheese (approx. 150g)

1 cup raw spinach (30g)

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

1/4 cup sliced mushrooms (20g)

1 teaspoon olive oil (5g)

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell pepper and sliced mushrooms to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the spinach and cook for an additional 1-2 minutes until wilted.

  • 4

    Pour the egg whites into the skillet with the vegetables, gently stirring to combine.

  • 5

    Cook until the egg whites are set, stirring occasionally for a light scramble.

  • 6

    Remove the skillet from heat and gently fold in the low-fat cottage cheese.

  • 7

    Season with salt and pepper to taste, and serve immediately.