Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

A light and vibrant breakfast scramble combining egg whites and one whole egg with a medley of colorful veggies, finished with a dollop of creamy nonfat cottage cheese and a side of garlicky sautéed spinach. This dish is perfectly balanced with plenty of protein to power your morning along with subtle savory flavors from fresh produce and a hint of olive oil.

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NUTRITION

411kcal
Protein
36.6g
Fat
20.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 132g)

1 whole egg (50g)

1/2 cup nonfat cottage cheese (113g)

1/2 medium red bell pepper (75g)

1/4 medium onion (30g)

1/2 medium tomato (60g)

1 cup fresh spinach (30g)

1 tablespoon olive oil (14g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Whisk together the 4 egg whites and 1 whole egg in a bowl; season lightly with salt and pepper.

  • 2

    Dice the red bell pepper, onion, and tomato.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper, onion, and tomato, and sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Pour the egg mixture over the sautéed vegetables and gently scramble until eggs are just set. Remove from heat.

  • 5

    In another small pan, heat the remaining olive oil (or use the same pan after transferring the scramble) and add the fresh spinach. Sauté briefly until the spinach wilts, about 1-2 minutes, seasoning lightly with salt and pepper.

  • 6

    Plate the egg scramble and top with the nonfat cottage cheese. Serve alongside the sautéed spinach, and enjoy your protein-packed breakfast.

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

A light and vibrant breakfast scramble combining egg whites and one whole egg with a medley of colorful veggies, finished with a dollop of creamy nonfat cottage cheese and a side of garlicky sautéed spinach. This dish is perfectly balanced with plenty of protein to power your morning along with subtle savory flavors from fresh produce and a hint of olive oil.

NUTRITION

411kcal
Protein
36.6g
Fat
20.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 132g)

1 whole egg (50g)

1/2 cup nonfat cottage cheese (113g)

1/2 medium red bell pepper (75g)

1/4 medium onion (30g)

1/2 medium tomato (60g)

1 cup fresh spinach (30g)

1 tablespoon olive oil (14g)

Salt & Pepper to taste

PREPARATION

  • 1

    Whisk together the 4 egg whites and 1 whole egg in a bowl; season lightly with salt and pepper.

  • 2

    Dice the red bell pepper, onion, and tomato.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper, onion, and tomato, and sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Pour the egg mixture over the sautéed vegetables and gently scramble until eggs are just set. Remove from heat.

  • 5

    In another small pan, heat the remaining olive oil (or use the same pan after transferring the scramble) and add the fresh spinach. Sauté briefly until the spinach wilts, about 1-2 minutes, seasoning lightly with salt and pepper.

  • 6

    Plate the egg scramble and top with the nonfat cottage cheese. Serve alongside the sautéed spinach, and enjoy your protein-packed breakfast.