Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

A light and energizing breakfast scramble featuring fluffy egg whites melded with creamy low-fat cottage cheese, perfectly complemented by vibrant sautéed spinach and red bell pepper, and served with a slice of hearty whole-grain toast. A satisfying start to your day that balances gentle protein with wholesome carbs and a touch of olive oil richness.

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NUTRITION

387kcal
Protein
37.4g
Fat
12.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~155g)

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

1 cup fresh spinach (~30g)

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

2 tsp olive oil

1 slice whole grain toast (~28g)

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together 5 egg whites and 1/2 cup low-fat cottage cheese until combined.

  • 5

    Pour the egg white mixture over the sautéed vegetables in the skillet.

  • 6

    Gently scramble the mixture over medium-low heat until the eggs are just set, about 3-4 minutes.

  • 7

    Toast a slice of whole grain bread until crisp.

  • 8

    Plate the scramble alongside the toast and serve immediately.

Cottage Cheese Egg White Scramble with Sautéed Spinach

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

Cottage Cheese Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach

A light and energizing breakfast scramble featuring fluffy egg whites melded with creamy low-fat cottage cheese, perfectly complemented by vibrant sautéed spinach and red bell pepper, and served with a slice of hearty whole-grain toast. A satisfying start to your day that balances gentle protein with wholesome carbs and a touch of olive oil richness.

NUTRITION

387kcal
Protein
37.4g
Fat
12.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~155g)

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

1 cup fresh spinach (~30g)

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

2 tsp olive oil

1 slice whole grain toast (~28g)

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together 5 egg whites and 1/2 cup low-fat cottage cheese until combined.

  • 5

    Pour the egg white mixture over the sautéed vegetables in the skillet.

  • 6

    Gently scramble the mixture over medium-low heat until the eggs are just set, about 3-4 minutes.

  • 7

    Toast a slice of whole grain bread until crisp.

  • 8

    Plate the scramble alongside the toast and serve immediately.