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.

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Start your day with a light yet satisfying scramble featuring fluffy egg whites, a creamy hint of low-fat cottage cheese, and a medley of colorful, fresh veggies sautéed to perfection in olive oil, served with a crisp slice of whole grain toast. This dish is a vibrant, balanced breakfast that nourishes and energizes without overwhelming your palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
31.4g
Fat
16.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

1/3 cup low-fat cottage cheese (approx. 75g)

1/2 cup fresh spinach

1/4 cup diced tomatoes

1/4 cup diced bell pepper

1/4 cup sliced mushrooms

1 tbsp olive oil

1 slice whole grain toast

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, whisk the egg whites until frothy.

  • 2

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

  • 3

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

  • 4

    Add the fresh spinach to the skillet and stir until just wilted.

  • 5

    Pour the whisked egg whites into the skillet with the vegetables. Gently stir and cook until the eggs begin to set.

  • 6

    When the eggs are mostly set, fold in the low-fat cottage cheese and continue cooking for another minute, just until heated through. Avoid overcooking to retain a creamy texture.

  • 7

    Toast the whole grain bread slice until golden.

  • 8

    Plate the scramble alongside the toast and serve warm.

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.

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Start your day with a light yet satisfying scramble featuring fluffy egg whites, a creamy hint of low-fat cottage cheese, and a medley of colorful, fresh veggies sautéed to perfection in olive oil, served with a crisp slice of whole grain toast. This dish is a vibrant, balanced breakfast that nourishes and energizes without overwhelming your palate.

NUTRITION

381kcal
Protein
31.4g
Fat
16.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

1/3 cup low-fat cottage cheese (approx. 75g)

1/2 cup fresh spinach

1/4 cup diced tomatoes

1/4 cup diced bell pepper

1/4 cup sliced mushrooms

1 tbsp olive oil

1 slice whole grain toast

PREPARATION

  • 1

    In a bowl, whisk the egg whites until frothy.

  • 2

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

  • 3

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

  • 4

    Add the fresh spinach to the skillet and stir until just wilted.

  • 5

    Pour the whisked egg whites into the skillet with the vegetables. Gently stir and cook until the eggs begin to set.

  • 6

    When the eggs are mostly set, fold in the low-fat cottage cheese and continue cooking for another minute, just until heated through. Avoid overcooking to retain a creamy texture.

  • 7

    Toast the whole grain bread slice until golden.

  • 8

    Plate the scramble alongside the toast and serve warm.