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 satisfying breakfast scramble featuring fluffy egg whites, a medley of fresh veggies, and a creamy dollop of low-fat cottage cheese. This dish delights the palate with its vibrant colors and textures while delivering a balanced boost of protein to kickstart your day.

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NUTRITION

299kcal
Protein
29.8g
Fat
15g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/4 medium Red Bell Pepper (30g)

1/4 cup Sliced Mushrooms (20g)

3 teaspoons Olive Oil (13.5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 3 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms, red bell pepper, and fresh spinach to the skillet. Sauté for 2-3 minutes until the vegetables soften.

  • 3

    Pour in the egg whites and gently season with a pinch of salt and pepper. Stir continuously to create a soft scramble.

  • 4

    Once the eggs are just set, gently fold in the low-fat cottage cheese and warm it through, about 1 minute.

  • 5

    Transfer the scramble to a plate and serve immediately, enjoying a flavorful, protein-packed breakfast.

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 satisfying breakfast scramble featuring fluffy egg whites, a medley of fresh veggies, and a creamy dollop of low-fat cottage cheese. This dish delights the palate with its vibrant colors and textures while delivering a balanced boost of protein to kickstart your day.

NUTRITION

299kcal
Protein
29.8g
Fat
15g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/4 medium Red Bell Pepper (30g)

1/4 cup Sliced Mushrooms (20g)

3 teaspoons Olive Oil (13.5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 3 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms, red bell pepper, and fresh spinach to the skillet. Sauté for 2-3 minutes until the vegetables soften.

  • 3

    Pour in the egg whites and gently season with a pinch of salt and pepper. Stir continuously to create a soft scramble.

  • 4

    Once the eggs are just set, gently fold in the low-fat cottage cheese and warm it through, about 1 minute.

  • 5

    Transfer the scramble to a plate and serve immediately, enjoying a flavorful, protein-packed breakfast.