Egg and Cottage Cheese Bagel Sandwich with Sautéed Peppers

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

Egg and Cottage Cheese Bagel Sandwich with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Bagel Sandwich with Sautéed Peppers

Enjoy a satisfying breakfast sandwich featuring a toasted whole wheat bagel spread with creamy low‐fat cottage cheese, complemented by a fluffy blend of whole egg and egg white, and topped with sweet, sautéed red bell peppers. The flavors meld beautifully for a nutrient-packed start to your day.

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NUTRITION

422kcal
Protein
37.6g
Fat
12.7g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 large Egg White (from one egg)

0.75 cup Low-Fat Cottage Cheese

1 Whole Wheat Bagel Thin

0.5 cup sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Slice the whole wheat bagel thin in half and toast it to your desired level of crispiness.

  • 2

    In a small bowl, whisk together the whole egg and egg white until well combined.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced red bell pepper and sauté for 3-4 minutes until they are soft and slightly caramelized. Remove the peppers from the skillet and set aside.

  • 4

    Using the same skillet, pour in the egg mixture and gently scramble until just set, being careful not to overcook.

  • 5

    Spread the low-fat cottage cheese evenly on the toasted bagel halves.

  • 6

    Layer the scrambled eggs onto one half of the bagel, top with the sautéed red bell peppers, then close the sandwich with the other half.

  • 7

    Serve immediately and enjoy your protein-packed breakfast sandwich.

Egg and Cottage Cheese Bagel Sandwich with Sautéed Peppers

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

Egg and Cottage Cheese Bagel Sandwich with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Bagel Sandwich with Sautéed Peppers

Enjoy a satisfying breakfast sandwich featuring a toasted whole wheat bagel spread with creamy low‐fat cottage cheese, complemented by a fluffy blend of whole egg and egg white, and topped with sweet, sautéed red bell peppers. The flavors meld beautifully for a nutrient-packed start to your day.

NUTRITION

422kcal
Protein
37.6g
Fat
12.7g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 large Egg White (from one egg)

0.75 cup Low-Fat Cottage Cheese

1 Whole Wheat Bagel Thin

0.5 cup sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Slice the whole wheat bagel thin in half and toast it to your desired level of crispiness.

  • 2

    In a small bowl, whisk together the whole egg and egg white until well combined.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the sliced red bell pepper and sauté for 3-4 minutes until they are soft and slightly caramelized. Remove the peppers from the skillet and set aside.

  • 4

    Using the same skillet, pour in the egg mixture and gently scramble until just set, being careful not to overcook.

  • 5

    Spread the low-fat cottage cheese evenly on the toasted bagel halves.

  • 6

    Layer the scrambled eggs onto one half of the bagel, top with the sautéed red bell peppers, then close the sandwich with the other half.

  • 7

    Serve immediately and enjoy your protein-packed breakfast sandwich.