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 vibrant and satisfying breakfast featuring a light scramble of egg whites with a medley of colorful veggies, enriched with a creamy dollop of low-fat cottage cheese and perfectly sautéed spinach in olive oil. This dish delivers a delicate balance of flavors with a hint of savory goodness, stimulating your taste buds and energizing your morning.

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NUTRITION

419kcal
Protein
35g
Fat
20g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Egg Whites (205g)

0.25 cup Low-Fat Cottage Cheese (60g)

1 cup Fresh Spinach (30g)

0.25 cup Mixed Veggies (Bell Pepper, Tomato, Onion, 40g)

4 teaspoons Olive Oil

1 slice Whole Grain Bread

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PREPARATION

  • 1

    In a bowl, lightly whisk the egg whites until smooth.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the mixed veggies to the skillet and sauté for about 2-3 minutes until they start to soften.

  • 4

    Add the egg whites to the skillet and gently stir, allowing them to mix with the veggies. Cook until the egg whites are set, about 3-4 minutes.

  • 5

    In a separate pan, heat the remaining 2 teaspoons olive oil and quickly sauté the spinach for 1-2 minutes until just wilted.

  • 6

    Plate the egg white scramble, then add a side of sautéed spinach. Top the scramble with the low-fat cottage cheese.

  • 7

    Serve with a slice of toasted whole grain bread and enjoy your balanced 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 vibrant and satisfying breakfast featuring a light scramble of egg whites with a medley of colorful veggies, enriched with a creamy dollop of low-fat cottage cheese and perfectly sautéed spinach in olive oil. This dish delivers a delicate balance of flavors with a hint of savory goodness, stimulating your taste buds and energizing your morning.

NUTRITION

419kcal
Protein
35g
Fat
20g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Egg Whites (205g)

0.25 cup Low-Fat Cottage Cheese (60g)

1 cup Fresh Spinach (30g)

0.25 cup Mixed Veggies (Bell Pepper, Tomato, Onion, 40g)

4 teaspoons Olive Oil

1 slice Whole Grain Bread

PREPARATION

  • 1

    In a bowl, lightly whisk the egg whites until smooth.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the mixed veggies to the skillet and sauté for about 2-3 minutes until they start to soften.

  • 4

    Add the egg whites to the skillet and gently stir, allowing them to mix with the veggies. Cook until the egg whites are set, about 3-4 minutes.

  • 5

    In a separate pan, heat the remaining 2 teaspoons olive oil and quickly sauté the spinach for 1-2 minutes until just wilted.

  • 6

    Plate the egg white scramble, then add a side of sautéed spinach. Top the scramble with the low-fat cottage cheese.

  • 7

    Serve with a slice of toasted whole grain bread and enjoy your balanced breakfast.