Egg White Veggie Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

Kickstart your morning with a vibrant, nutrient-packed scramble loaded with fluffy egg whites, creamy low-fat cottage cheese, and a colorful array of fresh veggies including spinach, bell pepper, and onion. Finished with a hint of olive oil, a touch of quinoa for texture, and diced avocado for creaminess, this balanced breakfast is as delicious as it is nourishing.

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NUTRITION

365kcal
Protein
32.9g
Fat
14.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

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

1 cup fresh spinach

1/2 cup diced red bell pepper (~75g)

1/4 medium onion (~25g)

1 teaspoon olive oil

1/4 cup cooked quinoa (~43g)

1/3 medium avocado (~50g)

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

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

  • 3

    Sauté the diced onion and bell pepper until softened, about 2-3 minutes.

  • 4

    Add the fresh spinach and cook until just wilted.

  • 5

    Pour in the egg whites and gently scramble with the vegetables.

  • 6

    Once the eggs begin to set, fold in the low-fat cottage cheese and cooked quinoa.

  • 7

    Remove from heat and top with diced avocado.

  • 8

    Season with salt and pepper as desired and serve immediately.

Egg White Veggie Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

Kickstart your morning with a vibrant, nutrient-packed scramble loaded with fluffy egg whites, creamy low-fat cottage cheese, and a colorful array of fresh veggies including spinach, bell pepper, and onion. Finished with a hint of olive oil, a touch of quinoa for texture, and diced avocado for creaminess, this balanced breakfast is as delicious as it is nourishing.

NUTRITION

365kcal
Protein
32.9g
Fat
14.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

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

1 cup fresh spinach

1/2 cup diced red bell pepper (~75g)

1/4 medium onion (~25g)

1 teaspoon olive oil

1/4 cup cooked quinoa (~43g)

1/3 medium avocado (~50g)

PREPARATION

  • 1

    In a bowl, whisk together the egg whites until slightly frothy.

  • 2

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

  • 3

    Sauté the diced onion and bell pepper until softened, about 2-3 minutes.

  • 4

    Add the fresh spinach and cook until just wilted.

  • 5

    Pour in the egg whites and gently scramble with the vegetables.

  • 6

    Once the eggs begin to set, fold in the low-fat cottage cheese and cooked quinoa.

  • 7

    Remove from heat and top with diced avocado.

  • 8

    Season with salt and pepper as desired and serve immediately.