Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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 and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Wake up to a vibrant, protein-packed scramble featuring fluffy egg whites blended with diced bell peppers, onions, and mushrooms, finished with a dollop of creamy low-fat cottage cheese. A side of perfectly sautéed spinach, kissed with olive oil, rounds out this energizing morning meal.

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NUTRITION

412kcal
Protein
34.2g
Fat
25.1g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 155g)

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

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

1/4 cup diced onion (40g)

1/4 cup sliced mushrooms (20g)

1 cup raw spinach (30g)

2 tsp olive oil (for scramble)

1 tbsp olive oil (for sauté)

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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 onion, bell pepper, and sliced mushrooms to the skillet and sauté until softened, about 3-4 minutes.

  • 3

    Pour in the 5 egg whites and gently scramble with the vegetables until they begin to set.

  • 4

    Fold in the low-fat cottage cheese, stirring until well combined and warmed through.

  • 5

    In a separate pan, heat 1 tablespoon of olive oil over medium heat and add the spinach, sautéing just until wilted, about 1-2 minutes.

  • 6

    Plate the egg white veggie scramble alongside the sautéed spinach and serve immediately.

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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 and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Wake up to a vibrant, protein-packed scramble featuring fluffy egg whites blended with diced bell peppers, onions, and mushrooms, finished with a dollop of creamy low-fat cottage cheese. A side of perfectly sautéed spinach, kissed with olive oil, rounds out this energizing morning meal.

NUTRITION

412kcal
Protein
34.2g
Fat
25.1g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 155g)

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

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

1/4 cup diced onion (40g)

1/4 cup sliced mushrooms (20g)

1 cup raw spinach (30g)

2 tsp olive oil (for scramble)

1 tbsp olive oil (for sauté)

PREPARATION

  • 1

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

  • 2

    Add the diced onion, bell pepper, and sliced mushrooms to the skillet and sauté until softened, about 3-4 minutes.

  • 3

    Pour in the 5 egg whites and gently scramble with the vegetables until they begin to set.

  • 4

    Fold in the low-fat cottage cheese, stirring until well combined and warmed through.

  • 5

    In a separate pan, heat 1 tablespoon of olive oil over medium heat and add the spinach, sautéing just until wilted, about 1-2 minutes.

  • 6

    Plate the egg white veggie scramble alongside the sautéed spinach and serve immediately.