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

Enjoy a vibrant and protein-packed scramble featuring fluffy egg whites, creamy low-fat cottage cheese, and a medley of fresh veggies, complemented by a side of warm oatmeal and juicy blueberries. This delightful breakfast balances savory and sweet, making it a satisfying meal to kickstart your day.

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NUTRITION

347kcal
Protein
33.2g
Fat
8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g)

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

1/2 cup loosely packed spinach (15g)

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

1/4 cup diced onion (40g)

1 tsp olive oil (4.5g)

1/3 cup dry rolled oats (~28g dry)

1/4 cup blueberries (37g)

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PREPARATION

  • 1

    In a small bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Sauté the diced onions and red bell pepper until they begin to soften, about 2-3 minutes.

  • 4

    Add the spinach and cook until wilted, another 1 minute.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until set, about 3-4 minutes.

  • 6

    Meanwhile, prepare the oats as per package instructions, either on the stovetop or in the microwave.

  • 7

    Once the scramble is cooked, transfer it to a plate and gently fold in the cottage cheese.

  • 8

    Serve alongside the warm oats topped with fresh blueberries.

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

Enjoy a vibrant and protein-packed scramble featuring fluffy egg whites, creamy low-fat cottage cheese, and a medley of fresh veggies, complemented by a side of warm oatmeal and juicy blueberries. This delightful breakfast balances savory and sweet, making it a satisfying meal to kickstart your day.

NUTRITION

347kcal
Protein
33.2g
Fat
8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g)

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

1/2 cup loosely packed spinach (15g)

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

1/4 cup diced onion (40g)

1 tsp olive oil (4.5g)

1/3 cup dry rolled oats (~28g dry)

1/4 cup blueberries (37g)

PREPARATION

  • 1

    In a small bowl, whisk the egg whites until slightly frothy.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Sauté the diced onions and red bell pepper until they begin to soften, about 2-3 minutes.

  • 4

    Add the spinach and cook until wilted, another 1 minute.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until set, about 3-4 minutes.

  • 6

    Meanwhile, prepare the oats as per package instructions, either on the stovetop or in the microwave.

  • 7

    Once the scramble is cooked, transfer it to a plate and gently fold in the cottage cheese.

  • 8

    Serve alongside the warm oats topped with fresh blueberries.