Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

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 Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

A vibrant and satisfying breakfast scramble featuring fluffy egg whites gently folded with fresh spinach, cherry tomatoes, and red bell pepper, then accented with a creamy scoop of low‐fat cottage cheese and thinly sliced turkey breast. Finished with a drizzle of extra virgin olive oil and a few slices of ripe avocado, this dish offers a delightful medley of textures and flavors to kick-start your day.

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NUTRITION

426kcal
Protein
36.3g
Fat
25.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 oz Sliced Turkey Breast (28g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Red Bell Pepper (75g)

1 tablespoon Extra Virgin Olive Oil (14g)

1/4 medium Avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach, cherry tomatoes, and red bell pepper to the skillet, sautéing them for about 2-3 minutes until they begin to soften.

  • 3

    Pour in the egg whites and gently stir to combine with the veggies, cooking until the egg whites begin to set.

  • 4

    Once the eggs are mostly cooked, gently fold in the sliced turkey breast, allowing it to warm through.

  • 5

    Plate the scramble and top with dollops of low-fat cottage cheese.

  • 6

    Finish by adding avocado slices on top and season with a pinch of salt and freshly ground pepper to taste.

Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

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 Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sliced Turkey

A vibrant and satisfying breakfast scramble featuring fluffy egg whites gently folded with fresh spinach, cherry tomatoes, and red bell pepper, then accented with a creamy scoop of low‐fat cottage cheese and thinly sliced turkey breast. Finished with a drizzle of extra virgin olive oil and a few slices of ripe avocado, this dish offers a delightful medley of textures and flavors to kick-start your day.

NUTRITION

426kcal
Protein
36.3g
Fat
25.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (132g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 oz Sliced Turkey Breast (28g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Red Bell Pepper (75g)

1 tablespoon Extra Virgin Olive Oil (14g)

1/4 medium Avocado (50g)

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach, cherry tomatoes, and red bell pepper to the skillet, sautéing them for about 2-3 minutes until they begin to soften.

  • 3

    Pour in the egg whites and gently stir to combine with the veggies, cooking until the egg whites begin to set.

  • 4

    Once the eggs are mostly cooked, gently fold in the sliced turkey breast, allowing it to warm through.

  • 5

    Plate the scramble and top with dollops of low-fat cottage cheese.

  • 6

    Finish by adding avocado slices on top and season with a pinch of salt and freshly ground pepper to taste.