Egg White and Cottage Cheese Scramble with Roasted Peppers

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

Egg White and Cottage Cheese Scramble with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Roasted Peppers

Start your morning with a protein-packed scramble bursting with the vibrant flavor of roasted red peppers and fresh spinach. Light, fluffy egg whites meet creamy low‐fat cottage cheese, creating a satisfying dish complemented by a slice of toasted whole-grain bread with a hint of butter for extra indulgence.

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NUTRITION

373kcal
Protein
37.9g
Fat
11.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g)

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

1 medium red bell pepper

1 cup fresh spinach

1 teaspoon extra virgin olive oil

1 slice whole grain bread

1 teaspoon butter

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PREPARATION

  • 1

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

  • 2

    Thinly slice or dice the red bell pepper and add it to the pan along with the spinach. Sauté for 2-3 minutes until the peppers soften and the spinach wilts.

  • 3

    In a bowl, whisk together the egg whites and low-fat cottage cheese until combined.

  • 4

    Pour the egg white mixture into the pan, stirring gently to incorporate the sautéed vegetables. Cook until the scramble is just set, about 3-4 minutes.

  • 5

    While the scramble is finishing, toast the whole grain bread and lightly spread with butter.

  • 6

    Serve the warm scramble alongside the toasted bread for a balanced, satisfying breakfast.

Egg White and Cottage Cheese Scramble with Roasted Peppers

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

Egg White and Cottage Cheese Scramble with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Roasted Peppers

Start your morning with a protein-packed scramble bursting with the vibrant flavor of roasted red peppers and fresh spinach. Light, fluffy egg whites meet creamy low‐fat cottage cheese, creating a satisfying dish complemented by a slice of toasted whole-grain bread with a hint of butter for extra indulgence.

NUTRITION

373kcal
Protein
37.9g
Fat
11.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g)

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

1 medium red bell pepper

1 cup fresh spinach

1 teaspoon extra virgin olive oil

1 slice whole grain bread

1 teaspoon butter

PREPARATION

  • 1

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

  • 2

    Thinly slice or dice the red bell pepper and add it to the pan along with the spinach. Sauté for 2-3 minutes until the peppers soften and the spinach wilts.

  • 3

    In a bowl, whisk together the egg whites and low-fat cottage cheese until combined.

  • 4

    Pour the egg white mixture into the pan, stirring gently to incorporate the sautéed vegetables. Cook until the scramble is just set, about 3-4 minutes.

  • 5

    While the scramble is finishing, toast the whole grain bread and lightly spread with butter.

  • 6

    Serve the warm scramble alongside the toasted bread for a balanced, satisfying breakfast.