Egg White Veggie Scramble with Cottage Cheese and Toasted Almonds

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 Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Toasted Almonds

A vibrant and satisfying breakfast scramble that combines fluffy egg whites, nutrient-packed vegetables, creamy low‐fat cottage cheese, crunchy toasted almonds, and a refreshing touch of avocado, all perfectly paired with a slice of whole grain toast. Finished with a drizzle of olive oil, this breakfast delight is not only visually appealing but also a balanced blend of textures and flavors to kick-start your day.

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NUTRITION

410kcal
Protein
31.2g
Fat
18.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx 99g)

1/2 cup low-fat cottage cheese (approx 110g)

1 cup raw spinach (approx 30g)

1/2 medium bell pepper (approx 75g)

1 slice whole grain bread (approx 28g)

10 toasted almonds (approx 12g)

1/4 avocado (approx 50g)

1 tsp olive oil (approx 5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Add the chopped bell pepper and spinach to the skillet. Sauté for 2-3 minutes until slightly softened.

  • 3

    Pour in the egg whites and gently stir with the vegetables. Cook until the eggs are softly scrambled.

  • 4

    Once the scramble is nearly done, stir in the low-fat cottage cheese and allow it to warm for another minute.

  • 5

    While the scramble finishes cooking, toast a slice of whole grain bread.

  • 6

    Plate the scramble alongside the toast. Top the scramble with toasted almonds and arrange avocado slices over the plate.

  • 7

    Serve immediately and enjoy your balanced, protein-packed breakfast!

Egg White Veggie Scramble with Cottage Cheese and Toasted Almonds

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 Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Toasted Almonds

A vibrant and satisfying breakfast scramble that combines fluffy egg whites, nutrient-packed vegetables, creamy low‐fat cottage cheese, crunchy toasted almonds, and a refreshing touch of avocado, all perfectly paired with a slice of whole grain toast. Finished with a drizzle of olive oil, this breakfast delight is not only visually appealing but also a balanced blend of textures and flavors to kick-start your day.

NUTRITION

410kcal
Protein
31.2g
Fat
18.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx 99g)

1/2 cup low-fat cottage cheese (approx 110g)

1 cup raw spinach (approx 30g)

1/2 medium bell pepper (approx 75g)

1 slice whole grain bread (approx 28g)

10 toasted almonds (approx 12g)

1/4 avocado (approx 50g)

1 tsp olive oil (approx 5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Add the chopped bell pepper and spinach to the skillet. Sauté for 2-3 minutes until slightly softened.

  • 3

    Pour in the egg whites and gently stir with the vegetables. Cook until the eggs are softly scrambled.

  • 4

    Once the scramble is nearly done, stir in the low-fat cottage cheese and allow it to warm for another minute.

  • 5

    While the scramble finishes cooking, toast a slice of whole grain bread.

  • 6

    Plate the scramble alongside the toast. Top the scramble with toasted almonds and arrange avocado slices over the plate.

  • 7

    Serve immediately and enjoy your balanced, protein-packed breakfast!