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 light and nutritious breakfast scramble featuring fluffy egg whites blended with a whole egg, gently folded with crisp diced bell peppers and onions, fresh spinach, and a hint of creamy low‐fat cottage cheese. Paired with a slice of whole wheat toast and a side of creamy avocado, this meal delivers a perfect balance of protein and healthy fats to energize your morning.

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NUTRITION

394kcal
Protein
34g
Fat
16.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (≈165g)

1 whole egg (≈50g)

2 tablespoons low-fat cottage cheese (≈30g)

1 cup raw spinach (≈30g)

1/2 cup diced red bell pepper (≈75g)

1/4 cup diced onion (≈40g)

1 tsp olive oil (≈5g)

1 slice whole wheat bread (≈28g)

1/4 portion avocado (≈50g)

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PREPARATION

  • 1

    In a bowl, whisk together the 5 egg whites and 1 whole egg until well combined.

  • 2

    Stir in the 2 tablespoons of low-fat cottage cheese gently.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced onion and red bell pepper, and sauté until they become soft and fragrant, about 2-3 minutes.

  • 5

    Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.

  • 6

    Pour the egg mixture over the sautéed vegetables, stirring gently to combine. Cook until the eggs are softly scrambled and set, about 3-4 minutes.

  • 7

    Toast the slice of whole wheat bread until golden.

  • 8

    Plate the scramble alongside the toast and top with sliced 1/4 avocado.

  • 9

    Serve warm and enjoy your protein-packed, nutrient-dense 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 light and nutritious breakfast scramble featuring fluffy egg whites blended with a whole egg, gently folded with crisp diced bell peppers and onions, fresh spinach, and a hint of creamy low‐fat cottage cheese. Paired with a slice of whole wheat toast and a side of creamy avocado, this meal delivers a perfect balance of protein and healthy fats to energize your morning.

NUTRITION

394kcal
Protein
34g
Fat
16.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (≈165g)

1 whole egg (≈50g)

2 tablespoons low-fat cottage cheese (≈30g)

1 cup raw spinach (≈30g)

1/2 cup diced red bell pepper (≈75g)

1/4 cup diced onion (≈40g)

1 tsp olive oil (≈5g)

1 slice whole wheat bread (≈28g)

1/4 portion avocado (≈50g)

PREPARATION

  • 1

    In a bowl, whisk together the 5 egg whites and 1 whole egg until well combined.

  • 2

    Stir in the 2 tablespoons of low-fat cottage cheese gently.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced onion and red bell pepper, and sauté until they become soft and fragrant, about 2-3 minutes.

  • 5

    Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.

  • 6

    Pour the egg mixture over the sautéed vegetables, stirring gently to combine. Cook until the eggs are softly scrambled and set, about 3-4 minutes.

  • 7

    Toast the slice of whole wheat bread until golden.

  • 8

    Plate the scramble alongside the toast and top with sliced 1/4 avocado.

  • 9

    Serve warm and enjoy your protein-packed, nutrient-dense breakfast.