Egg White Veggie Scramble with Cottage Cheese and Berry-Avocado Side

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 Berry-Avocado Side

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Berry-Avocado Side

A light yet satisfying breakfast scramble featuring fluffy egg whites combined with fresh bell pepper, spinach, and red onion, enriched by a dollop of low‐fat cottage cheese. Finished with a drizzle of olive oil, it's served alongside a refreshing mix of thawed frozen berries and creamy avocado slices for a burst of flavor and texture.

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NUTRITION

328kcal
Protein
27g
Fat
15.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

1/4 cup low-fat cottage cheese (approx. 60g)

1/4 medium red bell pepper, diced (approx. 30g)

1/2 cup raw spinach (approx. 15g)

1/8 small red onion, finely chopped (approx. 10g)

2 teaspoons olive oil (approx. 9g)

1/4 avocado, sliced (approx. 50g)

1/2 cup frozen mixed berries (approx. 70g)

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PREPARATION

  • 1

    Thaw the frozen mixed berries by leaving them at room temperature for a few minutes or gently warming them in the microwave for 10-15 seconds. Set aside.

  • 2

    In a small bowl, whisk together the egg whites until a bit frothy. Stir in the low-fat cottage cheese gently.

  • 3

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper, chopped red onion, and spinach. Sauté for 2-3 minutes until the vegetables are slightly softened.

  • 4

    Pour the egg white and cottage cheese mixture over the sautéed veggies. Allow it to set for a moment before gently stirring. Continue to cook until the egg whites are fully cooked and the scramble has a light, fluffy texture.

  • 5

    Plate the scramble and top with sliced avocado. Serve alongside the thawed mixed berries.

  • 6

    Season with salt and pepper to taste, and enjoy your nutritious breakfast!

Egg White Veggie Scramble with Cottage Cheese and Berry-Avocado Side

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 Berry-Avocado Side

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Berry-Avocado Side

A light yet satisfying breakfast scramble featuring fluffy egg whites combined with fresh bell pepper, spinach, and red onion, enriched by a dollop of low‐fat cottage cheese. Finished with a drizzle of olive oil, it's served alongside a refreshing mix of thawed frozen berries and creamy avocado slices for a burst of flavor and texture.

NUTRITION

328kcal
Protein
27g
Fat
15.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

1/4 cup low-fat cottage cheese (approx. 60g)

1/4 medium red bell pepper, diced (approx. 30g)

1/2 cup raw spinach (approx. 15g)

1/8 small red onion, finely chopped (approx. 10g)

2 teaspoons olive oil (approx. 9g)

1/4 avocado, sliced (approx. 50g)

1/2 cup frozen mixed berries (approx. 70g)

PREPARATION

  • 1

    Thaw the frozen mixed berries by leaving them at room temperature for a few minutes or gently warming them in the microwave for 10-15 seconds. Set aside.

  • 2

    In a small bowl, whisk together the egg whites until a bit frothy. Stir in the low-fat cottage cheese gently.

  • 3

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper, chopped red onion, and spinach. Sauté for 2-3 minutes until the vegetables are slightly softened.

  • 4

    Pour the egg white and cottage cheese mixture over the sautéed veggies. Allow it to set for a moment before gently stirring. Continue to cook until the egg whites are fully cooked and the scramble has a light, fluffy texture.

  • 5

    Plate the scramble and top with sliced avocado. Serve alongside the thawed mixed berries.

  • 6

    Season with salt and pepper to taste, and enjoy your nutritious breakfast!