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

Start your day with a light yet satisfying scramble featuring fluffy egg whites and a whole egg, perfectly combined with fresh spinach, vibrant cherry tomatoes, and sweet red bell pepper. Finished off with a touch of low-fat cottage cheese and a hint of olive oil for richness, this dish boasts a blend of textures and flavors that keeps your breakfast both nutritious and delicious.

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NUTRITION

325kcal
Protein
34.3g
Fat
15.7g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 whole egg (50g)

1/3 cup low-fat cottage cheese (76g)

1/2 cup fresh spinach (15g)

1/2 cup cherry tomatoes (75g)

1/4 cup diced red bell pepper (38g)

2 teaspoons olive oil (10g)

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PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper, cherry tomatoes, and spinach for about 2-3 minutes until they soften slightly.

  • 3

    In a bowl, whisk together the egg whites and whole egg until blended.

  • 4

    Pour the egg mixture into the skillet with the vegetables. Let it sit for a few seconds, then gently stir as the eggs begin to set.

  • 5

    Once the eggs are mostly scrambled but still slightly runny, fold in the low-fat cottage cheese.

  • 6

    Season with salt and pepper to taste, and continue to cook until the eggs are fully done but still moist.

  • 7

    Serve immediately while warm.

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

Start your day with a light yet satisfying scramble featuring fluffy egg whites and a whole egg, perfectly combined with fresh spinach, vibrant cherry tomatoes, and sweet red bell pepper. Finished off with a touch of low-fat cottage cheese and a hint of olive oil for richness, this dish boasts a blend of textures and flavors that keeps your breakfast both nutritious and delicious.

NUTRITION

325kcal
Protein
34.3g
Fat
15.7g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 whole egg (50g)

1/3 cup low-fat cottage cheese (76g)

1/2 cup fresh spinach (15g)

1/2 cup cherry tomatoes (75g)

1/4 cup diced red bell pepper (38g)

2 teaspoons olive oil (10g)

PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper, cherry tomatoes, and spinach for about 2-3 minutes until they soften slightly.

  • 3

    In a bowl, whisk together the egg whites and whole egg until blended.

  • 4

    Pour the egg mixture into the skillet with the vegetables. Let it sit for a few seconds, then gently stir as the eggs begin to set.

  • 5

    Once the eggs are mostly scrambled but still slightly runny, fold in the low-fat cottage cheese.

  • 6

    Season with salt and pepper to taste, and continue to cook until the eggs are fully done but still moist.

  • 7

    Serve immediately while warm.