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

Start your morning with this vibrant, protein-packed scramble featuring fluffy egg whites mixed with a medley of colorful veggies, complemented by tangy lowfat cottage cheese and a side of garlicky sautéed spinach finished with a hint of creamy avocado.

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NUTRITION

384kcal
Protein
39.1g
Fat
14.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 180g)

1/2 cup lowfat cottage cheese (113g)

2 cups fresh spinach (raw, 60g total)

1/4 cup diced red bell pepper

1/4 cup diced tomato

1/4 cup diced onion

1/2 cup sliced mushrooms

2 tsp olive oil

1/8 medium avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced onion and sauté until translucent, then add the diced red bell pepper, tomato, and mushrooms. Cook until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until just wilted.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Cook until the egg whites are set but still moist, about 3-5 minutes.

  • 5

    Remove the scramble from the heat and gently fold in the lowfat cottage cheese.

  • 6

    Plate the scramble and top with small cubes of avocado for a creamy finish.

  • 7

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

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

Start your morning with this vibrant, protein-packed scramble featuring fluffy egg whites mixed with a medley of colorful veggies, complemented by tangy lowfat cottage cheese and a side of garlicky sautéed spinach finished with a hint of creamy avocado.

NUTRITION

384kcal
Protein
39.1g
Fat
14.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx 180g)

1/2 cup lowfat cottage cheese (113g)

2 cups fresh spinach (raw, 60g total)

1/4 cup diced red bell pepper

1/4 cup diced tomato

1/4 cup diced onion

1/2 cup sliced mushrooms

2 tsp olive oil

1/8 medium avocado

PREPARATION

  • 1

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

  • 2

    Add the diced onion and sauté until translucent, then add the diced red bell pepper, tomato, and mushrooms. Cook until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the fresh spinach and cook until just wilted.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables. Cook until the egg whites are set but still moist, about 3-5 minutes.

  • 5

    Remove the scramble from the heat and gently fold in the lowfat cottage cheese.

  • 6

    Plate the scramble and top with small cubes of avocado for a creamy finish.

  • 7

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