Egg White Vegetable 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 Vegetable Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese and Sautéed Spinach

A light yet satisfying breakfast featuring a fluffy egg white scramble loaded with vibrant bell peppers, onions, and tomatoes, complemented by creamy low-fat cottage cheese and a side of garlicky sautéed spinach with a hint of avocado. This nutritious start is both delicious and perfectly balanced for your morning routine.

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NUTRITION

389kcal
Protein
38.4g
Fat
17g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198 g)

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

2 cups fresh spinach (60 g)

1 tsp olive oil (4.5 g) for scramble

1 tsp olive oil (4.5 g) for spinach

1/4 cup diced red bell pepper (38 g)

1/4 cup diced onion (40 g)

1/2 cup diced tomato (75 g)

1/4 medium avocado (50 g)

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PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper, onion, and tomato for about 2-3 minutes until they start to soften.

  • 3

    Pour in the egg whites and gently scramble with the vegetables until the eggs start to set.

  • 4

    Stir in the low-fat cottage cheese and cook for an additional minute until warmed through.

  • 5

    In a separate pan, heat 1 teaspoon of olive oil over medium heat and quickly sauté the fresh spinach until just wilted, about 1-2 minutes.

  • 6

    Plate the egg white scramble alongside the sautéed spinach and garnish with slices of avocado.

  • 7

    Serve immediately and enjoy your nutritious breakfast.

Egg White Vegetable 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 Vegetable Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese and Sautéed Spinach

A light yet satisfying breakfast featuring a fluffy egg white scramble loaded with vibrant bell peppers, onions, and tomatoes, complemented by creamy low-fat cottage cheese and a side of garlicky sautéed spinach with a hint of avocado. This nutritious start is both delicious and perfectly balanced for your morning routine.

NUTRITION

389kcal
Protein
38.4g
Fat
17g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198 g)

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

2 cups fresh spinach (60 g)

1 tsp olive oil (4.5 g) for scramble

1 tsp olive oil (4.5 g) for spinach

1/4 cup diced red bell pepper (38 g)

1/4 cup diced onion (40 g)

1/2 cup diced tomato (75 g)

1/4 medium avocado (50 g)

PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper, onion, and tomato for about 2-3 minutes until they start to soften.

  • 3

    Pour in the egg whites and gently scramble with the vegetables until the eggs start to set.

  • 4

    Stir in the low-fat cottage cheese and cook for an additional minute until warmed through.

  • 5

    In a separate pan, heat 1 teaspoon of olive oil over medium heat and quickly sauté the fresh spinach until just wilted, about 1-2 minutes.

  • 6

    Plate the egg white scramble alongside the sautéed spinach and garnish with slices of avocado.

  • 7

    Serve immediately and enjoy your nutritious breakfast.