Name: Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites (~182g); 1 cup Spinach (~30g); 0.25 cup diced Red Bell Pepper (~35g); 0.25 cup diced Onion (~40g); 0.25 cup diced Tomato (~40g); 0.25 cup Low-Fat Cottage Cheese (~62g); 2 tbsp Olive Oil (~27g)

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.

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Start your day with a light yet satisfying scramble bursting with fresh garden flavors. Fluffy egg whites are gently scrambled with crunchy red bell pepper, sweet onion, and ripe tomato, then perfectly paired with a dollop of creamy low-fat cottage cheese and sautéed spinach, all finished with a hint of olive oil. This dish offers a delicate balance of protein and healthy fats to fuel your morning.

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NUTRITION

Protein

28.4g

Fat

29.8g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~182g)

1 cup Spinach (~30g)

0.25 cup diced Red Bell Pepper (~35g)

0.25 cup diced Onion (~40g)

0.25 cup diced Tomato (~40g)

0.25 cup Low-Fat Cottage Cheese (~62g)

2 tbsp Olive Oil (~27g)

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PREPARATION

1
Preheat a non-stick skillet over medium heat.
2
Add the olive oil to the skillet and allow it to heat up.
3
Sauté the diced red bell pepper, onion, and tomato for about 2-3 minutes until they begin to soften.
4
Add the spinach and sauté for an additional minute until it wilts.
5
Pour in the egg whites and gently scramble with the sautéed veggies. Cook until the egg whites are set but still moist.
6
Remove the skillet from heat and fold in the low-fat cottage cheese gently to warm it through without breaking its texture.
7
Plate the scramble and serve immediately for a nutritious and satisfying breakfast.