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 vibrant, protein-packed breakfast scramble featuring fluffy egg whites gently cooked with fresh, crisp vegetables and finished with a dollop of low-fat cottage cheese. Sautéed in aromatic olive oil, this dish brings together a light burst of flavors that invigorate your morning while helping you hit your nutritional goals.

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NUTRITION

364kcal
Protein
29.2g
Fat
21.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (182g)

0.33 cup Low-Fat Cottage Cheese (75g)

0.5 cup Fresh Spinach (15g)

0.5 cup Sliced Mushrooms (35g)

0.25 cup Diced Bell Pepper (38g)

0.25 cup Diced Tomato (40g)

1.5 tbsp Extra Virgin Olive Oil (20g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Add the sliced mushrooms, diced bell pepper, and diced tomato to the skillet. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 3

    Toss in the spinach and stir until just wilted, about 1 minute.

  • 4

    Pour in 0.75 cup of egg whites and gently scramble with the vegetables. Continue cooking until the egg whites are cooked through.

  • 5

    Remove the skillet from the heat and fold in 0.33 cup of low-fat cottage cheese, mixing gently to combine everything evenly.

  • 6

    Plate the scramble immediately and enjoy your balanced, flavorful 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 vibrant, protein-packed breakfast scramble featuring fluffy egg whites gently cooked with fresh, crisp vegetables and finished with a dollop of low-fat cottage cheese. Sautéed in aromatic olive oil, this dish brings together a light burst of flavors that invigorate your morning while helping you hit your nutritional goals.

NUTRITION

364kcal
Protein
29.2g
Fat
21.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (182g)

0.33 cup Low-Fat Cottage Cheese (75g)

0.5 cup Fresh Spinach (15g)

0.5 cup Sliced Mushrooms (35g)

0.25 cup Diced Bell Pepper (38g)

0.25 cup Diced Tomato (40g)

1.5 tbsp Extra Virgin Olive Oil (20g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Add the sliced mushrooms, diced bell pepper, and diced tomato to the skillet. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 3

    Toss in the spinach and stir until just wilted, about 1 minute.

  • 4

    Pour in 0.75 cup of egg whites and gently scramble with the vegetables. Continue cooking until the egg whites are cooked through.

  • 5

    Remove the skillet from the heat and fold in 0.33 cup of low-fat cottage cheese, mixing gently to combine everything evenly.

  • 6

    Plate the scramble immediately and enjoy your balanced, flavorful breakfast.