Fluffy Scrambled Eggs with Fresh Veggies

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

Fluffy Scrambled Eggs with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Veggies

Start your day (or enjoy a satisfying meal anytime) with these airy scrambled eggs enriched with a burst of fresh veggies and a touch of low-fat cottage cheese for extra creaminess and protein. The vibrant mix of bell peppers, tomatoes, and spinach elevates the flavor profile while keeping the dish light yet nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

205kcal
Protein
15g
Fat
10.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup low-fat cottage cheese

1 cup fresh spinach

1/2 medium red bell pepper

1 small tomato

1 teaspoon olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well blended. Stir in the cottage cheese for added creaminess.

  • 2

    Dice the red bell pepper and tomato into small pieces and roughly chop the spinach.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the bell pepper and tomato, sautéing for about 2-3 minutes until they begin to soften.

  • 4

    Add the spinach to the skillet and cook until it wilts, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with veggies. Allow the eggs to set for a few seconds before gently stirring.

  • 6

    Cook on low-medium heat, stirring occasionally, until the eggs are softly scrambled and cooked through.

  • 7

    Plate the scramble and serve warm, enjoying the light, fluffy texture and fresh veggie flavors.

Fluffy Scrambled Eggs with Fresh Veggies

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

Fluffy Scrambled Eggs with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Veggies

Start your day (or enjoy a satisfying meal anytime) with these airy scrambled eggs enriched with a burst of fresh veggies and a touch of low-fat cottage cheese for extra creaminess and protein. The vibrant mix of bell peppers, tomatoes, and spinach elevates the flavor profile while keeping the dish light yet nourishing.

NUTRITION

205kcal
Protein
15g
Fat
10.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup low-fat cottage cheese

1 cup fresh spinach

1/2 medium red bell pepper

1 small tomato

1 teaspoon olive oil

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well blended. Stir in the cottage cheese for added creaminess.

  • 2

    Dice the red bell pepper and tomato into small pieces and roughly chop the spinach.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the bell pepper and tomato, sautéing for about 2-3 minutes until they begin to soften.

  • 4

    Add the spinach to the skillet and cook until it wilts, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with veggies. Allow the eggs to set for a few seconds before gently stirring.

  • 6

    Cook on low-medium heat, stirring occasionally, until the eggs are softly scrambled and cooked through.

  • 7

    Plate the scramble and serve warm, enjoying the light, fluffy texture and fresh veggie flavors.