Fluffy Scrambled Eggs with Fresh Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Veggies

Enjoy a light and satisfying plate of fluffy scrambled eggs mixed with vibrant bell peppers and spinach, accented with a touch of low-fat cottage cheese. This dish creates a balance of creamy texture and fresh, crisp flavors, making it perfect for breakfast, lunch, or dinner while meeting your protein and calorie goals.

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NUTRITION

368kcal
Protein
33.9g
Fat
20.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (~110g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly.

  • 2

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

  • 3

    Add diced red bell pepper and spinach to the skillet and sauté for about 1-2 minutes until slightly softened.

  • 4

    Pour in the beaten eggs and gently stir with a spatula, allowing the eggs to form soft curds.

  • 5

    When the eggs are partially set, fold in the low-fat cottage cheese and continue cooking until the eggs are fully cooked but still moist.

  • 6

    Season with salt and pepper to taste and serve immediately.

Fluffy Scrambled Eggs with Fresh Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Veggies

Enjoy a light and satisfying plate of fluffy scrambled eggs mixed with vibrant bell peppers and spinach, accented with a touch of low-fat cottage cheese. This dish creates a balance of creamy texture and fresh, crisp flavors, making it perfect for breakfast, lunch, or dinner while meeting your protein and calorie goals.

NUTRITION

368kcal
Protein
33.9g
Fat
20.9g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (~110g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly.

  • 2

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

  • 3

    Add diced red bell pepper and spinach to the skillet and sauté for about 1-2 minutes until slightly softened.

  • 4

    Pour in the beaten eggs and gently stir with a spatula, allowing the eggs to form soft curds.

  • 5

    When the eggs are partially set, fold in the low-fat cottage cheese and continue cooking until the eggs are fully cooked but still moist.

  • 6

    Season with salt and pepper to taste and serve immediately.