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

This vibrant breakfast scramble balances the light fluffiness of egg whites and a whole egg with creamy low-fat cottage cheese and a colorful medley of sautéed veggies. A dash of olive oil and fresh avocado finish it off, making it a satisfying and energizing start to your day.

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NUTRITION

328kcal
Protein
29.4g
Fat
16.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (~66g)

1 large Whole Egg (~50g)

1/2 cup Low-fat Cottage Cheese (~113g)

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

1 cup Spinach (~30g)

1/4 cup diced Onion (~40g)

1 teaspoon Olive Oil (~5g)

1/4 medium Avocado (~50g)

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PREPARATION

  • 1

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

  • 2

    Add the diced onion and chopped red bell pepper to the skillet, and sauté until they begin to soften, about 2-3 minutes.

  • 3

    Stir in the spinach and cook until wilted, about 1 minute.

  • 4

    In a small bowl, whisk together the 2 egg whites and 1 whole egg.

  • 5

    Pour the eggs into the skillet with the vegetables, stirring gently to combine and scramble.

  • 6

    Cook until the eggs are softly set, about 2-3 minutes.

  • 7

    Remove the pan from heat and fold in the low-fat cottage cheese, allowing it to warm through without overcooking the eggs.

  • 8

    Transfer the scramble to a plate and top with sliced avocado.

  • 9

    Serve warm and enjoy your protein-packed breakfast.

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

This vibrant breakfast scramble balances the light fluffiness of egg whites and a whole egg with creamy low-fat cottage cheese and a colorful medley of sautéed veggies. A dash of olive oil and fresh avocado finish it off, making it a satisfying and energizing start to your day.

NUTRITION

328kcal
Protein
29.4g
Fat
16.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (~66g)

1 large Whole Egg (~50g)

1/2 cup Low-fat Cottage Cheese (~113g)

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

1 cup Spinach (~30g)

1/4 cup diced Onion (~40g)

1 teaspoon Olive Oil (~5g)

1/4 medium Avocado (~50g)

PREPARATION

  • 1

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

  • 2

    Add the diced onion and chopped red bell pepper to the skillet, and sauté until they begin to soften, about 2-3 minutes.

  • 3

    Stir in the spinach and cook until wilted, about 1 minute.

  • 4

    In a small bowl, whisk together the 2 egg whites and 1 whole egg.

  • 5

    Pour the eggs into the skillet with the vegetables, stirring gently to combine and scramble.

  • 6

    Cook until the eggs are softly set, about 2-3 minutes.

  • 7

    Remove the pan from heat and fold in the low-fat cottage cheese, allowing it to warm through without overcooking the eggs.

  • 8

    Transfer the scramble to a plate and top with sliced avocado.

  • 9

    Serve warm and enjoy your protein-packed breakfast.