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

Kickstart your day with a light yet satisfying scramble featuring fluffy egg whites mixed with a medley of fresh veggies, complemented by a dollop of creamy low-fat cottage cheese. A subtle drizzle of olive oil and a side of whole grain toast and avocado rounds out the plate with delicious textures and flavors, making for a balanced and energizing breakfast.

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NUTRITION

356kcal
Protein
28.2g
Fat
14.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈132g total)

1/4 cup diced bell pepper (≈38g)

1/4 cup diced tomato (≈40g)

1/2 cup raw spinach (≈15g)

1.5 tsp olive oil (≈7.5g)

1/3 cup low-fat cottage cheese (≈75g)

1/4 medium avocado (≈50g)

1 slice whole grain bread (≈40g)

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PREPARATION

  • 1

    Heat 1.5 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced bell pepper and tomato along with the spinach. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 3

    Pour in the egg whites and gently stir to incorporate with the veggies. Allow the mixture to cook for about 3-4 minutes, stirring occasionally until the eggs are mostly set.

  • 4

    Gently fold in the low-fat cottage cheese and cook for an additional minute.

  • 5

    Plate the scramble and top with slices of quartered avocado.

  • 6

    Serve with a toasted slice of whole grain bread on the side.

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

Kickstart your day with a light yet satisfying scramble featuring fluffy egg whites mixed with a medley of fresh veggies, complemented by a dollop of creamy low-fat cottage cheese. A subtle drizzle of olive oil and a side of whole grain toast and avocado rounds out the plate with delicious textures and flavors, making for a balanced and energizing breakfast.

NUTRITION

356kcal
Protein
28.2g
Fat
14.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈132g total)

1/4 cup diced bell pepper (≈38g)

1/4 cup diced tomato (≈40g)

1/2 cup raw spinach (≈15g)

1.5 tsp olive oil (≈7.5g)

1/3 cup low-fat cottage cheese (≈75g)

1/4 medium avocado (≈50g)

1 slice whole grain bread (≈40g)

PREPARATION

  • 1

    Heat 1.5 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced bell pepper and tomato along with the spinach. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 3

    Pour in the egg whites and gently stir to incorporate with the veggies. Allow the mixture to cook for about 3-4 minutes, stirring occasionally until the eggs are mostly set.

  • 4

    Gently fold in the low-fat cottage cheese and cook for an additional minute.

  • 5

    Plate the scramble and top with slices of quartered avocado.

  • 6

    Serve with a toasted slice of whole grain bread on the side.