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

Delight in a bright and nutrient-packed breakfast featuring a fluffy scramble of egg whites, complemented by creamy low-fat cottage cheese and a medley of colorful sautéed vegetables finished with a touch of creamy avocado. This meal balances light protein with satisfying texture and vibrant flavors to energize your morning.

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NUTRITION

324kcal
Protein
34.5g
Fat
13g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

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

1 cup raw spinach

1/4 cup diced red bell pepper

1/4 cup diced onion

3 teaspoons olive oil

1/4 of a medium avocado

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat and add the diced onions and red bell pepper. Sauté until they soften, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and cook until just wilted, about 1-2 minutes. Pour in the remaining olive oil if needed.

  • 4

    Reduce heat to low and pour in the egg whites. Allow them to set slightly before gently stirring, creating soft curds.

  • 5

    When the eggs are nearly cooked through, stir in the low-fat cottage cheese and heat for an additional minute until warmed.

  • 6

    Transfer the scramble to a plate and top with slices of avocado. Serve immediately.

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

Delight in a bright and nutrient-packed breakfast featuring a fluffy scramble of egg whites, complemented by creamy low-fat cottage cheese and a medley of colorful sautéed vegetables finished with a touch of creamy avocado. This meal balances light protein with satisfying texture and vibrant flavors to energize your morning.

NUTRITION

324kcal
Protein
34.5g
Fat
13g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

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

1 cup raw spinach

1/4 cup diced red bell pepper

1/4 cup diced onion

3 teaspoons olive oil

1/4 of a medium avocado

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat and add the diced onions and red bell pepper. Sauté until they soften, about 3-4 minutes.

  • 3

    Add the spinach to the skillet and cook until just wilted, about 1-2 minutes. Pour in the remaining olive oil if needed.

  • 4

    Reduce heat to low and pour in the egg whites. Allow them to set slightly before gently stirring, creating soft curds.

  • 5

    When the eggs are nearly cooked through, stir in the low-fat cottage cheese and heat for an additional minute until warmed.

  • 6

    Transfer the scramble to a plate and top with slices of avocado. Serve immediately.