Egg White Veggie Scramble with Cottage Cheese, Quinoa & Toast

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, Quinoa & Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese, Quinoa & Toast

Enjoy a bright and energizing breakfast scramble brimming with fluffy egg whites, lightly sautéed veggies, and a modest dollop of low‐fat cottage cheese for creaminess. Paired with a slice of whole grain toast and a side of quinoa, this breakfast delivers a balanced harmony of protein, carbs, and vibrant veggies in a simple, satisfying meal.

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NUTRITION

409kcal
Protein
35.1g
Fat
8.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~182g)

1/3 cup Low-Fat Cottage Cheese (~80g)

1 cup Spinach (30g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup diced Yellow Onion (40g)

1 tsp Olive Oil (5g)

1 slice Whole Grain Bread (28g)

1/2 cup Cooked Quinoa (93g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp olive oil.

  • 2

    Sauté the diced onion and red bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and cook for another minute until wilted.

  • 4

    Pour in the egg whites and gently stir the mixture, cooking until the egg whites are just set.

  • 5

    Fold in the low-fat cottage cheese and stir briefly to combine; remove from heat.

  • 6

    Serve the scramble alongside a toasted slice of whole grain bread and a side of 1/2 cup cooked quinoa.

  • 7

    Enjoy your balanced breakfast!

Egg White Veggie Scramble with Cottage Cheese, Quinoa & Toast

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, Quinoa & Toast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese, Quinoa & Toast

Enjoy a bright and energizing breakfast scramble brimming with fluffy egg whites, lightly sautéed veggies, and a modest dollop of low‐fat cottage cheese for creaminess. Paired with a slice of whole grain toast and a side of quinoa, this breakfast delivers a balanced harmony of protein, carbs, and vibrant veggies in a simple, satisfying meal.

NUTRITION

409kcal
Protein
35.1g
Fat
8.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~182g)

1/3 cup Low-Fat Cottage Cheese (~80g)

1 cup Spinach (30g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup diced Yellow Onion (40g)

1 tsp Olive Oil (5g)

1 slice Whole Grain Bread (28g)

1/2 cup Cooked Quinoa (93g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp olive oil.

  • 2

    Sauté the diced onion and red bell pepper for 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and cook for another minute until wilted.

  • 4

    Pour in the egg whites and gently stir the mixture, cooking until the egg whites are just set.

  • 5

    Fold in the low-fat cottage cheese and stir briefly to combine; remove from heat.

  • 6

    Serve the scramble alongside a toasted slice of whole grain bread and a side of 1/2 cup cooked quinoa.

  • 7

    Enjoy your balanced breakfast!