Egg White and Spinach Scramble with Cottage Cheese and Sautéed Vegetables

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

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Vegetables

Enjoy a light yet satisfying breakfast featuring a fluffy scramble of egg whites mixed with fresh spinach, complemented by low-fat cottage cheese and a medley of sautéed red bell pepper and mushrooms. A perfectly toasted slice of whole grain bread rounds out this balanced meal, offering a delightful and nutritious start to your day.

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NUTRITION

387kcal
Protein
40.2g
Fat
11.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

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

1 cup fresh spinach

1/2 cup diced red bell pepper (75g)

1/2 cup sliced mushrooms (35g)

2 tsp olive oil

1 slice whole grain toast

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 3

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

  • 4

    Stir in the fresh spinach and cook for another minute until it wilts.

  • 5

    Pour the whisked egg whites over the sautéed vegetables, gently stirring to combine.

  • 6

    Cook the mixture until the egg whites are set but still moist, about 3-4 minutes.

  • 7

    Remove the skillet from heat and spoon in the low-fat cottage cheese, mixing lightly or serving on the side as preferred.

  • 8

    Toast a slice of whole grain bread and serve it alongside the scramble.

  • 9

    Enjoy your balanced and flavorful breakfast!

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Vegetables

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

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Vegetables

Enjoy a light yet satisfying breakfast featuring a fluffy scramble of egg whites mixed with fresh spinach, complemented by low-fat cottage cheese and a medley of sautéed red bell pepper and mushrooms. A perfectly toasted slice of whole grain bread rounds out this balanced meal, offering a delightful and nutritious start to your day.

NUTRITION

387kcal
Protein
40.2g
Fat
11.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

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

1 cup fresh spinach

1/2 cup diced red bell pepper (75g)

1/2 cup sliced mushrooms (35g)

2 tsp olive oil

1 slice whole grain toast

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 3

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

  • 4

    Stir in the fresh spinach and cook for another minute until it wilts.

  • 5

    Pour the whisked egg whites over the sautéed vegetables, gently stirring to combine.

  • 6

    Cook the mixture until the egg whites are set but still moist, about 3-4 minutes.

  • 7

    Remove the skillet from heat and spoon in the low-fat cottage cheese, mixing lightly or serving on the side as preferred.

  • 8

    Toast a slice of whole grain bread and serve it alongside the scramble.

  • 9

    Enjoy your balanced and flavorful breakfast!