Egg White Veggie Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

Start your day with a colorful and nutritious scramble blending fluffy egg whites with creamy cottage cheese, vibrant spinach, and a medley of fresh veggies. The inclusion of quinoa adds a pleasant nutty texture while extra virgin olive oil enriches the flavors, culminating in a light yet satisfying breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
34.5g
Fat
12.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g)

1/2 cup nonfat cottage cheese (113g)

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup sliced mushrooms

1/2 cup cooked quinoa

2 tsp extra virgin olive oil

1/4 cup diced tomatoes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of extra virgin olive oil.

  • 2

    Lightly sauté the diced red bell pepper, sliced mushrooms, and diced tomatoes for 2-3 minutes until they soften slightly.

  • 3

    Add the fresh spinach and cook until wilted, stirring occasionally.

  • 4

    Pour in the 4 egg whites and gently scramble with the vegetables, cooking until the eggs begin to set.

  • 5

    Fold in the 1/2 cup of nonfat cottage cheese and the pre-cooked 1/2 cup quinoa, stirring until the mixture is heated through.

  • 6

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

Egg White Veggie Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

Start your day with a colorful and nutritious scramble blending fluffy egg whites with creamy cottage cheese, vibrant spinach, and a medley of fresh veggies. The inclusion of quinoa adds a pleasant nutty texture while extra virgin olive oil enriches the flavors, culminating in a light yet satisfying breakfast.

NUTRITION

375kcal
Protein
34.5g
Fat
12.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g)

1/2 cup nonfat cottage cheese (113g)

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup sliced mushrooms

1/2 cup cooked quinoa

2 tsp extra virgin olive oil

1/4 cup diced tomatoes

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of extra virgin olive oil.

  • 2

    Lightly sauté the diced red bell pepper, sliced mushrooms, and diced tomatoes for 2-3 minutes until they soften slightly.

  • 3

    Add the fresh spinach and cook until wilted, stirring occasionally.

  • 4

    Pour in the 4 egg whites and gently scramble with the vegetables, cooking until the eggs begin to set.

  • 5

    Fold in the 1/2 cup of nonfat cottage cheese and the pre-cooked 1/2 cup quinoa, stirring until the mixture is heated through.

  • 6

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