Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

A light yet protein-packed breakfast scramble combining fluffy egg whites with a medley of fresh veggies and a side of creamy cottage cheese. This dish offers a satisfying balance of flavors and textures, perfect for fueling your morning without weighing you down.

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NUTRITION

249kcal
Protein
36.5g
Fat
5.7g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

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

1/2 cup fresh spinach (15g)

1/2 cup sliced white mushrooms (35g)

1/4 cup diced bell pepper (38g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Add the spinach and cook for another minute until wilted.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Cook until the egg whites are set but still soft.

  • 5

    Remove from heat and gently fold in the low-fat cottage cheese.

  • 6

    Transfer to a plate and enjoy your protein-rich, veggie-packed breakfast scramble.

Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

A light yet protein-packed breakfast scramble combining fluffy egg whites with a medley of fresh veggies and a side of creamy cottage cheese. This dish offers a satisfying balance of flavors and textures, perfect for fueling your morning without weighing you down.

NUTRITION

249kcal
Protein
36.5g
Fat
5.7g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

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

1/2 cup fresh spinach (15g)

1/2 cup sliced white mushrooms (35g)

1/4 cup diced bell pepper (38g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Add the spinach and cook for another minute until wilted.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Cook until the egg whites are set but still soft.

  • 5

    Remove from heat and gently fold in the low-fat cottage cheese.

  • 6

    Transfer to a plate and enjoy your protein-rich, veggie-packed breakfast scramble.