Fluffy Veggie-Loaded Egg Scramble

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

Fluffy Veggie-Loaded Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie-Loaded Egg Scramble

Enjoy a light yet satisfying scramble featuring a blend of whole eggs and egg white for a protein punch, mixed with vibrant, nutrient-packed vegetables and a hint of creamy cottage cheese. This dish delivers a delightful balance of savory flavors, perfect for a clean and energizing start to your day or a refreshing mid-day meal.

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NUTRITION

233kcal
Protein
20.4g
Fat
11g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

1 egg white (33g)

1 cup raw spinach (30g)

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

1/2 cup halved cherry tomatoes (75g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced onion (40g)

1/4 cup low-fat cottage cheese (62g)

1 teaspoon olive oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the 3 whole eggs and add the egg white into a bowl, whisking them together until fully blended.

  • 2

    Heat olive oil in a nonstick skillet over medium heat.

  • 3

    Add diced onion and sauté until translucent, then add mushrooms, red bell pepper, and spinach, cooking for 2-3 minutes until the vegetables soften.

  • 4

    Pour the egg mixture over the vegetables in the skillet. Let it sit for a few seconds, then gently stir with a spatula to create soft curds.

  • 5

    When the eggs are almost set, fold in the cherry tomatoes and low-fat cottage cheese.

  • 6

    Season with salt and pepper to taste, cooking until the eggs are fully set but still moist.

  • 7

    Remove from heat and serve immediately.

Fluffy Veggie-Loaded Egg Scramble

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

Fluffy Veggie-Loaded Egg Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie-Loaded Egg Scramble

Enjoy a light yet satisfying scramble featuring a blend of whole eggs and egg white for a protein punch, mixed with vibrant, nutrient-packed vegetables and a hint of creamy cottage cheese. This dish delivers a delightful balance of savory flavors, perfect for a clean and energizing start to your day or a refreshing mid-day meal.

NUTRITION

233kcal
Protein
20.4g
Fat
11g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

1 egg white (33g)

1 cup raw spinach (30g)

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

1/2 cup halved cherry tomatoes (75g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced onion (40g)

1/4 cup low-fat cottage cheese (62g)

1 teaspoon olive oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the 3 whole eggs and add the egg white into a bowl, whisking them together until fully blended.

  • 2

    Heat olive oil in a nonstick skillet over medium heat.

  • 3

    Add diced onion and sauté until translucent, then add mushrooms, red bell pepper, and spinach, cooking for 2-3 minutes until the vegetables soften.

  • 4

    Pour the egg mixture over the vegetables in the skillet. Let it sit for a few seconds, then gently stir with a spatula to create soft curds.

  • 5

    When the eggs are almost set, fold in the cherry tomatoes and low-fat cottage cheese.

  • 6

    Season with salt and pepper to taste, cooking until the eggs are fully set but still moist.

  • 7

    Remove from heat and serve immediately.