Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

A bright and satisfying morning scramble that combines fluffy egg whites with crisp bell peppers and fresh spinach, lightly finished with a touch of low-fat cottage cheese for creaminess. Paired with a perfectly toasted slice of whole grain bread and a drizzle of extra olive oil for extra richness, this plate delivers a balanced burst of flavors and textures to energize your day.

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NUTRITION

419kcal
Protein
34g
Fat
21.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/8 cup Low-Fat Cottage Cheese (30g)

1/2 cup chopped Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

1.5 tbsp Extra Virgin Olive Oil (22.5g)

1 slice Whole Grain Bread (40g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Pour the egg whites into the skillet and let them heat gently.

  • 3

    Add the chopped red bell pepper and fresh spinach to the skillet, stirring occasionally until the vegetables are just softened.

  • 4

    Fold in the low-fat cottage cheese gently, allowing it to warm through without fully melting.

  • 5

    Once the egg whites are softly scrambled and the vegetables are tender, remove the skillet from heat.

  • 6

    Toast the slice of whole grain bread until golden crisp.

  • 7

    Plate the scramble alongside the toast and serve immediately.

Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

A bright and satisfying morning scramble that combines fluffy egg whites with crisp bell peppers and fresh spinach, lightly finished with a touch of low-fat cottage cheese for creaminess. Paired with a perfectly toasted slice of whole grain bread and a drizzle of extra olive oil for extra richness, this plate delivers a balanced burst of flavors and textures to energize your day.

NUTRITION

419kcal
Protein
34g
Fat
21.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/8 cup Low-Fat Cottage Cheese (30g)

1/2 cup chopped Red Bell Pepper (75g)

1 cup Fresh Spinach (30g)

1.5 tbsp Extra Virgin Olive Oil (22.5g)

1 slice Whole Grain Bread (40g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Pour the egg whites into the skillet and let them heat gently.

  • 3

    Add the chopped red bell pepper and fresh spinach to the skillet, stirring occasionally until the vegetables are just softened.

  • 4

    Fold in the low-fat cottage cheese gently, allowing it to warm through without fully melting.

  • 5

    Once the egg whites are softly scrambled and the vegetables are tender, remove the skillet from heat.

  • 6

    Toast the slice of whole grain bread until golden crisp.

  • 7

    Plate the scramble alongside the toast and serve immediately.