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

A light yet satisfying breakfast scramble featuring fluffy egg whites, fresh vegetables, and a hint of creamy low‐fat cottage cheese finished with a touch of olive oil and creamy avocado. This dish offers a bright medley of textures and flavors that make for a nutritious start to your day.

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NUTRITION

307kcal
Protein
28.9g
Fat
12.8g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx 165g)

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

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (38g)

1/4 cup diced yellow onion (40g)

1/2 medium tomato (60g)

1.5 tsp olive oil (7.5g)

1/4 medium avocado (34g)

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

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

  • 3

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

  • 4

    Toss in the spinach and diced tomato, and cook for an additional minute until the spinach wilts.

  • 5

    Pour in the egg whites and gently stir, allowing them to scramble and cook evenly.

  • 6

    Once the eggs are nearly set, gently fold in the low-fat cottage cheese to add creaminess.

  • 7

    Remove from heat and plate. Top with slices of avocado for a creamy finish.

  • 8

    Season with salt and pepper to taste, and serve immediately.

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

A light yet satisfying breakfast scramble featuring fluffy egg whites, fresh vegetables, and a hint of creamy low‐fat cottage cheese finished with a touch of olive oil and creamy avocado. This dish offers a bright medley of textures and flavors that make for a nutritious start to your day.

NUTRITION

307kcal
Protein
28.9g
Fat
12.8g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx 165g)

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

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (38g)

1/4 cup diced yellow onion (40g)

1/2 medium tomato (60g)

1.5 tsp olive oil (7.5g)

1/4 medium avocado (34g)

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy.

  • 2

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

  • 3

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

  • 4

    Toss in the spinach and diced tomato, and cook for an additional minute until the spinach wilts.

  • 5

    Pour in the egg whites and gently stir, allowing them to scramble and cook evenly.

  • 6

    Once the eggs are nearly set, gently fold in the low-fat cottage cheese to add creaminess.

  • 7

    Remove from heat and plate. Top with slices of avocado for a creamy finish.

  • 8

    Season with salt and pepper to taste, and serve immediately.