Fluffy Protein-Packed Veggie Scramble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Protein-Packed Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Protein-Packed Veggie Scramble

Enjoy a fluffy, protein-rich scramble bursting with colorful veggies. This dish balances the richness of eggs and creamy low‐fat cottage cheese with bright notes from bell peppers, mushrooms, and fresh spinach, all lightly sautéed in olive oil. It’s a quick, satisfying meal perfect for kicking off your day or a light lunch or dinner.

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NUTRITION

370kcal
Protein
32.4g
Fat
22.3g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Fresh Spinach (30g)

1/2 cup diced Bell Pepper (75g)

1/2 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them lightly with the low-fat cottage cheese until well blended.

  • 2

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

  • 3

    Add the diced bell pepper and sliced mushrooms to the skillet, and sauté until they begin to soften, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and cook until it wilts, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet, stirring gently to combine with the veggies.

  • 6

    Cook on medium heat, stirring occasionally, until the eggs are softly scrambled and fully set, about 4-5 minutes.

  • 7

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

Fluffy Protein-Packed Veggie Scramble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Protein-Packed Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Fluffy Protein-Packed Veggie Scramble

Enjoy a fluffy, protein-rich scramble bursting with colorful veggies. This dish balances the richness of eggs and creamy low‐fat cottage cheese with bright notes from bell peppers, mushrooms, and fresh spinach, all lightly sautéed in olive oil. It’s a quick, satisfying meal perfect for kicking off your day or a light lunch or dinner.

NUTRITION

370kcal
Protein
32.4g
Fat
22.3g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Fresh Spinach (30g)

1/2 cup diced Bell Pepper (75g)

1/2 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them lightly with the low-fat cottage cheese until well blended.

  • 2

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

  • 3

    Add the diced bell pepper and sliced mushrooms to the skillet, and sauté until they begin to soften, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and cook until it wilts, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet, stirring gently to combine with the veggies.

  • 6

    Cook on medium heat, stirring occasionally, until the eggs are softly scrambled and fully set, about 4-5 minutes.

  • 7

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