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

Succulent and vibrant, this egg white scramble is loaded with fresh veggies and creamy low-fat cottage cheese, accented with a hit of olive oil and creamy avocado. It's a bright, satisfying way to start your day with a boost of lean protein and heart-healthy fats.

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NUTRITION

356kcal
Protein
27.5g
Fat
22.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx 96g)

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

1/2 cup raw spinach (15g)

1/2 medium tomato (60g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced bell peppers (38g)

1 tablespoon extra virgin olive oil (14g)

1/4 avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the spinach, diced bell peppers, sliced mushrooms, and chopped tomato to the pan; sauté until the vegetables are soft and fragrant (about 3-4 minutes).

  • 4

    Pour in the egg whites and let them set slightly before stirring gently, combining with the veggies.

  • 5

    Once the egg whites are mostly cooked, add the low-fat cottage cheese and gently fold it in, warming it through.

  • 6

    Remove from heat, then top with diced avocado. Season with salt and pepper to taste, and serve immediately.

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

Succulent and vibrant, this egg white scramble is loaded with fresh veggies and creamy low-fat cottage cheese, accented with a hit of olive oil and creamy avocado. It's a bright, satisfying way to start your day with a boost of lean protein and heart-healthy fats.

NUTRITION

356kcal
Protein
27.5g
Fat
22.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx 96g)

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

1/2 cup raw spinach (15g)

1/2 medium tomato (60g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced bell peppers (38g)

1 tablespoon extra virgin olive oil (14g)

1/4 avocado (50g)

PREPARATION

  • 1

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

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the spinach, diced bell peppers, sliced mushrooms, and chopped tomato to the pan; sauté until the vegetables are soft and fragrant (about 3-4 minutes).

  • 4

    Pour in the egg whites and let them set slightly before stirring gently, combining with the veggies.

  • 5

    Once the egg whites are mostly cooked, add the low-fat cottage cheese and gently fold it in, warming it through.

  • 6

    Remove from heat, then top with diced avocado. Season with salt and pepper to taste, and serve immediately.