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 breakfast scramble featuring fluffy egg whites softly cooked with a colorful mix of spinach, bell pepper, onion, and mushrooms, then enriched with creamy low‐fat cottage cheese and topped with slices of fresh avocado. This dish delivers a balanced start to your day with a satisfying combination of protein, fiber, and healthy fats.

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NUTRITION

413kcal
Protein
37.6g
Fat
14.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g)

3/4 cup low-fat cottage cheese (approx. 170g)

1 cup baby spinach (30g)

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

1/2 cup diced onion (80g)

1/2 cup sliced white mushrooms (36g)

1 tsp olive oil (4.5g)

1/4 medium avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onions, red bell pepper, and sliced mushrooms in the heated oil until softened, about 3-4 minutes.

  • 3

    Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Continue to cook until the egg whites begin to set.

  • 5

    Fold in the low-fat cottage cheese and cook for another 1-2 minutes until the eggs are fully set and the cottage cheese is warmed through.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices.

  • 7

    Serve immediately and enjoy your nutritious, protein-packed 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 breakfast scramble featuring fluffy egg whites softly cooked with a colorful mix of spinach, bell pepper, onion, and mushrooms, then enriched with creamy low‐fat cottage cheese and topped with slices of fresh avocado. This dish delivers a balanced start to your day with a satisfying combination of protein, fiber, and healthy fats.

NUTRITION

413kcal
Protein
37.6g
Fat
14.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g)

3/4 cup low-fat cottage cheese (approx. 170g)

1 cup baby spinach (30g)

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

1/2 cup diced onion (80g)

1/2 cup sliced white mushrooms (36g)

1 tsp olive oil (4.5g)

1/4 medium avocado (50g)

PREPARATION

  • 1

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

  • 2

    Sauté the diced onions, red bell pepper, and sliced mushrooms in the heated oil until softened, about 3-4 minutes.

  • 3

    Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently stir with the vegetables. Continue to cook until the egg whites begin to set.

  • 5

    Fold in the low-fat cottage cheese and cook for another 1-2 minutes until the eggs are fully set and the cottage cheese is warmed through.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices.

  • 7

    Serve immediately and enjoy your nutritious, protein-packed breakfast.