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

Enjoy a light yet satisfying breakfast featuring fluffy egg whites scrambled with a colorful medley of bell pepper, spinach, and red onion, finished with creamy low-fat cottage cheese. Served with a crisp slice of whole wheat toast and a sprinkle of fresh avocado, this dish beautifully balances textures and flavors for a nutritious start to your day.

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NUTRITION

372kcal
Protein
36.2g
Fat
12.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

1/3 cup low-fat cottage cheese (75g)

1/2 cup diced red bell pepper (75g)

1/2 cup spinach (15g)

1/4 cup diced red onion (40g)

1 tsp olive oil (4.5g)

1 slice whole wheat bread (28g)

1/4 avocado, diced (50g)

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PREPARATION

  • 1

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

  • 2

    Once the oil is warm, add the diced red onion and red bell pepper. Sauté for about 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to cook for another minute until it wilts slightly.

  • 4

    Pour in the egg whites and let them begin to set. Using a spatula, gently stir and scramble the mixture.

  • 5

    When the egg whites are mostly cooked but still slightly soft, gently fold in the low-fat cottage cheese. Continue cooking for an additional minute until heated through.

  • 6

    Meanwhile, toast the whole wheat bread until lightly crisp.

  • 7

    Plate the scramble alongside the toasted bread and top or side with diced avocado.

  • 8

    Serve immediately and enjoy your protein-packed, veggie-rich 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

Enjoy a light yet satisfying breakfast featuring fluffy egg whites scrambled with a colorful medley of bell pepper, spinach, and red onion, finished with creamy low-fat cottage cheese. Served with a crisp slice of whole wheat toast and a sprinkle of fresh avocado, this dish beautifully balances textures and flavors for a nutritious start to your day.

NUTRITION

372kcal
Protein
36.2g
Fat
12.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 198g)

1/3 cup low-fat cottage cheese (75g)

1/2 cup diced red bell pepper (75g)

1/2 cup spinach (15g)

1/4 cup diced red onion (40g)

1 tsp olive oil (4.5g)

1 slice whole wheat bread (28g)

1/4 avocado, diced (50g)

PREPARATION

  • 1

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

  • 2

    Once the oil is warm, add the diced red onion and red bell pepper. Sauté for about 2-3 minutes until they begin to soften.

  • 3

    Add the spinach and continue to cook for another minute until it wilts slightly.

  • 4

    Pour in the egg whites and let them begin to set. Using a spatula, gently stir and scramble the mixture.

  • 5

    When the egg whites are mostly cooked but still slightly soft, gently fold in the low-fat cottage cheese. Continue cooking for an additional minute until heated through.

  • 6

    Meanwhile, toast the whole wheat bread until lightly crisp.

  • 7

    Plate the scramble alongside the toasted bread and top or side with diced avocado.

  • 8

    Serve immediately and enjoy your protein-packed, veggie-rich breakfast.