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 and vibrant breakfast scramble bursting with colorful veggies and creamy low-fat cottage cheese. The fluffy egg whites mingled with sautéed bell peppers, spinach, onions, and mushrooms, paired with a toasted slice of whole wheat bread, deliver a refreshing start to your day with balanced proteins and calories.

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NUTRITION

367kcal
Protein
39.9g
Fat
6.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup diced Red Bell Pepper (75g)

1 cup raw Spinach (30g)

1/4 cup diced Onion (40g)

1/2 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 slice Whole Wheat Bread (40g)

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PREPARATION

  • 1

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

  • 2

    Sauté diced onions, red bell pepper, and mushrooms for 2-3 minutes until slightly softened.

  • 3

    Add the raw spinach and cook until wilted, about 1 minute.

  • 4

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

  • 5

    When the egg whites are almost set, fold in the low-fat cottage cheese and stir until evenly distributed.

  • 6

    Toast the whole wheat bread slice separately until golden.

  • 7

    Serve the veggie scramble hot, paired with the toasted bread on the side.

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 and vibrant breakfast scramble bursting with colorful veggies and creamy low-fat cottage cheese. The fluffy egg whites mingled with sautéed bell peppers, spinach, onions, and mushrooms, paired with a toasted slice of whole wheat bread, deliver a refreshing start to your day with balanced proteins and calories.

NUTRITION

367kcal
Protein
39.9g
Fat
6.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup diced Red Bell Pepper (75g)

1 cup raw Spinach (30g)

1/4 cup diced Onion (40g)

1/2 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 slice Whole Wheat Bread (40g)

PREPARATION

  • 1

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

  • 2

    Sauté diced onions, red bell pepper, and mushrooms for 2-3 minutes until slightly softened.

  • 3

    Add the raw spinach and cook until wilted, about 1 minute.

  • 4

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

  • 5

    When the egg whites are almost set, fold in the low-fat cottage cheese and stir until evenly distributed.

  • 6

    Toast the whole wheat bread slice separately until golden.

  • 7

    Serve the veggie scramble hot, paired with the toasted bread on the side.