Hearty Egg and Veggie Scramble

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

Hearty Egg and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Veggie Scramble

Start your day or enjoy a light meal with this hearty egg and veggie scramble. Packed with protein-rich eggs and low-calorie, nutrient-dense veggies, this dish is balanced for sustained energy and satisfaction. The addition of low-fat cottage cheese adds creaminess and extra protein without compromising on flavor.

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NUTRITION

386kcal
Protein
34.3g
Fat
20.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1 cup Spinach (30g)

1/2 cup diced Tomatoes (90g)

1/2 cup diced Bell Pepper (75g)

1/2 cup sliced Mushrooms (35g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Add the diced bell pepper, mushrooms, and diced tomatoes. Sauté for about 2-3 minutes until they start to soften.

  • 3

    Add the fresh spinach and cook until wilted, about another minute.

  • 4

    In a bowl, whisk together the eggs until well combined, then pour them over the sautéed veggies in the skillet.

  • 5

    Stir gently and cook until the eggs begin to set. Add the low-fat cottage cheese and continue to stir until the scramble is cooked through but still moist.

  • 6

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

Hearty Egg and Veggie Scramble

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

Hearty Egg and Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Veggie Scramble

Start your day or enjoy a light meal with this hearty egg and veggie scramble. Packed with protein-rich eggs and low-calorie, nutrient-dense veggies, this dish is balanced for sustained energy and satisfaction. The addition of low-fat cottage cheese adds creaminess and extra protein without compromising on flavor.

NUTRITION

386kcal
Protein
34.3g
Fat
20.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1 cup Spinach (30g)

1/2 cup diced Tomatoes (90g)

1/2 cup diced Bell Pepper (75g)

1/2 cup sliced Mushrooms (35g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Add the diced bell pepper, mushrooms, and diced tomatoes. Sauté for about 2-3 minutes until they start to soften.

  • 3

    Add the fresh spinach and cook until wilted, about another minute.

  • 4

    In a bowl, whisk together the eggs until well combined, then pour them over the sautéed veggies in the skillet.

  • 5

    Stir gently and cook until the eggs begin to set. Add the low-fat cottage cheese and continue to stir until the scramble is cooked through but still moist.

  • 6

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