Egg White Veggie Scramble with Cottage Cheese and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Quinoa

Enjoy a vibrant and protein-packed breakfast featuring fluffy egg whites combined with lightly seasoned sautéed veggies, creamy low-fat cottage cheese, and a boost of wholesome quinoa. This dish delivers a harmonious balance of textures and flavors that will jump-start your day with energy and vitality.

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NUTRITION

305kcal
Protein
26.8g
Fat
7.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

1/3 cup low-fat cottage cheese (approx. 80g)

1/2 cup cooked quinoa (approx. 93g)

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

1/2 cup raw spinach (approx. 15g)

1/2 cup sliced mushrooms (approx. 35g)

1 tsp olive oil (approx. 4.5g)

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 tsp olive oil.

  • 2

    Add sliced mushrooms and diced red bell pepper to the skillet. Sauté for about 2 minutes until they begin to soften.

  • 3

    Toss in the raw spinach and continue cooking for another minute until wilted.

  • 4

    Pour in the egg whites and gently stir, allowing them to set around the veggies.

  • 5

    Once the egg whites are nearly cooked, fold in the cooked quinoa and gently mix until heated through.

  • 6

    Remove the skillet from the heat and stir in the low-fat cottage cheese until well combined.

  • 7

    Season with salt and pepper if desired, and serve immediately.

Egg White Veggie Scramble with Cottage Cheese and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Quinoa

Enjoy a vibrant and protein-packed breakfast featuring fluffy egg whites combined with lightly seasoned sautéed veggies, creamy low-fat cottage cheese, and a boost of wholesome quinoa. This dish delivers a harmonious balance of textures and flavors that will jump-start your day with energy and vitality.

NUTRITION

305kcal
Protein
26.8g
Fat
7.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

1/3 cup low-fat cottage cheese (approx. 80g)

1/2 cup cooked quinoa (approx. 93g)

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

1/2 cup raw spinach (approx. 15g)

1/2 cup sliced mushrooms (approx. 35g)

1 tsp olive oil (approx. 4.5g)

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 1 tsp olive oil.

  • 2

    Add sliced mushrooms and diced red bell pepper to the skillet. Sauté for about 2 minutes until they begin to soften.

  • 3

    Toss in the raw spinach and continue cooking for another minute until wilted.

  • 4

    Pour in the egg whites and gently stir, allowing them to set around the veggies.

  • 5

    Once the egg whites are nearly cooked, fold in the cooked quinoa and gently mix until heated through.

  • 6

    Remove the skillet from the heat and stir in the low-fat cottage cheese until well combined.

  • 7

    Season with salt and pepper if desired, and serve immediately.