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

A light yet satisfying breakfast featuring a fluffy scramble of egg whites and a whole egg combined with a medley of fresh spinach, mushrooms, and tomato, then finished with a creamy dollop of low‐fat cottage cheese. Enhanced with a touch of olive oil, this dish delivers a balanced mix of protein and wholesome flavors that energize your morning.

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NUTRITION

382kcal
Protein
33.5g
Fat
21.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g total)

1 whole egg (~50g)

1/2 cup low-fat cottage cheese (~113g)

1 cup raw spinach (~30g)

1/2 cup sliced mushrooms (~35g)

1 small tomato (~70g)

3 tsp olive oil (~13.5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp olive oil.

  • 2

    Lightly sauté the sliced mushrooms and spinach for 1-2 minutes until just softened.

  • 3

    Add the chopped tomato to the skillet and cook for another minute.

  • 4

    In a bowl, whisk together the 3 egg whites and 1 whole egg until well blended.

  • 5

    Pour the egg mixture into the skillet with the veggies, stirring gently to create a scramble.

  • 6

    Cook until the eggs are softly set, then remove the pan from heat.

  • 7

    Plate the scramble and top with 1/2 cup low-fat cottage cheese.

  • 8

    Drizzle the remaining 2 tsp olive oil over the dish for extra flavor and richness.

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

A light yet satisfying breakfast featuring a fluffy scramble of egg whites and a whole egg combined with a medley of fresh spinach, mushrooms, and tomato, then finished with a creamy dollop of low‐fat cottage cheese. Enhanced with a touch of olive oil, this dish delivers a balanced mix of protein and wholesome flavors that energize your morning.

NUTRITION

382kcal
Protein
33.5g
Fat
21.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (~99g total)

1 whole egg (~50g)

1/2 cup low-fat cottage cheese (~113g)

1 cup raw spinach (~30g)

1/2 cup sliced mushrooms (~35g)

1 small tomato (~70g)

3 tsp olive oil (~13.5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp olive oil.

  • 2

    Lightly sauté the sliced mushrooms and spinach for 1-2 minutes until just softened.

  • 3

    Add the chopped tomato to the skillet and cook for another minute.

  • 4

    In a bowl, whisk together the 3 egg whites and 1 whole egg until well blended.

  • 5

    Pour the egg mixture into the skillet with the veggies, stirring gently to create a scramble.

  • 6

    Cook until the eggs are softly set, then remove the pan from heat.

  • 7

    Plate the scramble and top with 1/2 cup low-fat cottage cheese.

  • 8

    Drizzle the remaining 2 tsp olive oil over the dish for extra flavor and richness.