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

Start your day energized with this bright and satisfying scramble, featuring fluffy egg whites mingled with a medley of fresh veggies, creamy low-fat cottage cheese, and a side of protein-packed quinoa and whole grain toast. The infusion of a hint of olive oil adds a subtle richness that elevates the flavors, making each bite a delicious, balanced start to your morning.

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NUTRITION

397kcal
Protein
34.2g
Fat
8.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g)

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

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (38g)

2 tbsp diced red onion (20g)

1/2 cup cooked quinoa (93g)

1 slice whole grain toast (28g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil.

  • 2

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

  • 3

    Toss in the fresh spinach and continue cooking until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the veggies until the eggs are just set.

  • 5

    Remove the skillet from heat and stir in the low-fat cottage cheese, allowing its creaminess to integrate with the scramble.

  • 6

    Plate the scramble alongside a serving of cooked quinoa and a slice of whole grain toast.

  • 7

    Enjoy your warm, nutritious breakfast that perfectly balances protein and energy levels to kickstart your day.

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

Start your day energized with this bright and satisfying scramble, featuring fluffy egg whites mingled with a medley of fresh veggies, creamy low-fat cottage cheese, and a side of protein-packed quinoa and whole grain toast. The infusion of a hint of olive oil adds a subtle richness that elevates the flavors, making each bite a delicious, balanced start to your morning.

NUTRITION

397kcal
Protein
34.2g
Fat
8.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g)

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

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (38g)

2 tbsp diced red onion (20g)

1/2 cup cooked quinoa (93g)

1 slice whole grain toast (28g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil.

  • 2

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

  • 3

    Toss in the fresh spinach and continue cooking until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the veggies until the eggs are just set.

  • 5

    Remove the skillet from heat and stir in the low-fat cottage cheese, allowing its creaminess to integrate with the scramble.

  • 6

    Plate the scramble alongside a serving of cooked quinoa and a slice of whole grain toast.

  • 7

    Enjoy your warm, nutritious breakfast that perfectly balances protein and energy levels to kickstart your day.