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

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with the creaminess of cottage cheese and the freshness of bell peppers, tomatoes, and spinach. Finished with a drizzle of olive oil and topped with avocado slices, this dish delivers a harmonious blend of textures and a burst of morning energy.

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NUTRITION

428kcal
Protein
35.5g
Fat
22.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

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

1 cup fresh spinach (30g)

1/2 medium bell pepper (75g)

1/2 medium tomato (60g)

2 teaspoons olive oil (10g)

1/2 medium avocado (100g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into a bowl and whisk lightly until frothy.

  • 3

    Dice the bell pepper and tomato, and roughly chop the spinach.

  • 4

    Sprinkle a teaspoon of olive oil into the skillet and add the diced bell pepper and tomato. Sauté for 2-3 minutes until slightly softened.

  • 5

    Add the fresh spinach to the skillet and stir until it begins to wilt, about 1 minute.

  • 6

    Pour the egg whites over the cooked veggies and gently stir to combine. Allow the egg whites to set, stirring occasionally to create soft curds.

  • 7

    Once the scramble is cooked through, remove from heat and gently fold in the cottage cheese.

  • 8

    Transfer the scramble to a plate and top with avocado slices arranged neatly on top.

  • 9

    Serve immediately and enjoy your nutrient-packed 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

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with the creaminess of cottage cheese and the freshness of bell peppers, tomatoes, and spinach. Finished with a drizzle of olive oil and topped with avocado slices, this dish delivers a harmonious blend of textures and a burst of morning energy.

NUTRITION

428kcal
Protein
35.5g
Fat
22.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

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

1 cup fresh spinach (30g)

1/2 medium bell pepper (75g)

1/2 medium tomato (60g)

2 teaspoons olive oil (10g)

1/2 medium avocado (100g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into a bowl and whisk lightly until frothy.

  • 3

    Dice the bell pepper and tomato, and roughly chop the spinach.

  • 4

    Sprinkle a teaspoon of olive oil into the skillet and add the diced bell pepper and tomato. Sauté for 2-3 minutes until slightly softened.

  • 5

    Add the fresh spinach to the skillet and stir until it begins to wilt, about 1 minute.

  • 6

    Pour the egg whites over the cooked veggies and gently stir to combine. Allow the egg whites to set, stirring occasionally to create soft curds.

  • 7

    Once the scramble is cooked through, remove from heat and gently fold in the cottage cheese.

  • 8

    Transfer the scramble to a plate and top with avocado slices arranged neatly on top.

  • 9

    Serve immediately and enjoy your nutrient-packed breakfast.