Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

Enjoy a vibrant, protein-rich scramble featuring fluffy egg whites gently cooked with crisp red bell pepper, juicy tomato, and fresh spinach. Accented with a creamy touch of low-fat cottage cheese and complemented by the richness of avocado and a satisfying slice of whole grain toast, this breakfast is not only a feast for the eyes but also fuels your day with lean protein and wholesome plant ingredients.

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NUTRITION

389kcal
Protein
30.8g
Fat
17.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.125 cup Low-Fat Cottage Cheese (~30g)

1 cup Fresh Spinach

0.5 cup diced Red Bell Pepper (~75g)

1 small Tomato (diced, ~100g)

0.5 medium Avocado (~100g)

1 slice Whole Grain Bread

2 teaspoons 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 red bell pepper and tomato to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the pan and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until they are just set.

  • 5

    Once the eggs are nearly cooked, stir in the low-fat cottage cheese until just combined.

  • 6

    Plate the scramble and top with sliced avocado.

  • 7

    Serve with a toasted slice of whole grain bread on the side.

Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

Enjoy a vibrant, protein-rich scramble featuring fluffy egg whites gently cooked with crisp red bell pepper, juicy tomato, and fresh spinach. Accented with a creamy touch of low-fat cottage cheese and complemented by the richness of avocado and a satisfying slice of whole grain toast, this breakfast is not only a feast for the eyes but also fuels your day with lean protein and wholesome plant ingredients.

NUTRITION

389kcal
Protein
30.8g
Fat
17.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

0.125 cup Low-Fat Cottage Cheese (~30g)

1 cup Fresh Spinach

0.5 cup diced Red Bell Pepper (~75g)

1 small Tomato (diced, ~100g)

0.5 medium Avocado (~100g)

1 slice Whole Grain Bread

2 teaspoons Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and tomato to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the pan and cook until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until they are just set.

  • 5

    Once the eggs are nearly cooked, stir in the low-fat cottage cheese until just combined.

  • 6

    Plate the scramble and top with sliced avocado.

  • 7

    Serve with a toasted slice of whole grain bread on the side.