Egg White Vegetable Scramble with Cottage Cheese

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

Egg White Vegetable Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

A fresh and vibrant breakfast scramble featuring light egg whites mingled with crisp vegetables and creamy low‐fat cottage cheese, all brought together with a hint of olive oil for a satisfying start to your day.

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NUTRITION

368kcal
Protein
26.2g
Fat
22.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx 99g)

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

1/2 cup diced Red Bell Pepper (approx 75g)

1/2 cup fresh Spinach (approx 15g)

1/4 cup diced Yellow Onion (approx 40g)

1/2 cup sliced Mushrooms (approx 35g)

1.5 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced yellow onion and sliced mushrooms to the skillet. Sauté for about 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced red bell pepper and fresh spinach, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg whites and gently stir, allowing them to cook and combine with the vegetables.

  • 5

    Once the egg whites start to set, fold in the low-fat cottage cheese and continue to cook for another minute, ensuring the mixture is heated through.

  • 6

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

Egg White Vegetable Scramble with Cottage Cheese

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

Egg White Vegetable Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

A fresh and vibrant breakfast scramble featuring light egg whites mingled with crisp vegetables and creamy low‐fat cottage cheese, all brought together with a hint of olive oil for a satisfying start to your day.

NUTRITION

368kcal
Protein
26.2g
Fat
22.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx 99g)

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

1/2 cup diced Red Bell Pepper (approx 75g)

1/2 cup fresh Spinach (approx 15g)

1/4 cup diced Yellow Onion (approx 40g)

1/2 cup sliced Mushrooms (approx 35g)

1.5 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced yellow onion and sliced mushrooms to the skillet. Sauté for about 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced red bell pepper and fresh spinach, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 4

    Pour in the egg whites and gently stir, allowing them to cook and combine with the vegetables.

  • 5

    Once the egg whites start to set, fold in the low-fat cottage cheese and continue to cook for another minute, ensuring the mixture is heated through.

  • 6

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