Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

A light yet satisfying breakfast featuring silky egg whites scrambled with a medley of fresh spinach, tomatoes, and mushrooms, perfectly paired with a creamy scoop of lowfat cottage cheese. Served alongside a toasted slice of whole grain bread and a drizzle of extra virgin olive oil, this dish harmoniously balances flavors and textures for a wholesome start to your day.

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NUTRITION

328kcal
Protein
27.7g
Fat
16.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites (66g total)

1/2 cup lowfat cottage cheese (113g)

1 cup fresh spinach (30g)

1/2 cup diced tomatoes (90g)

1/2 cup sliced mushrooms (36g)

1 slice whole grain bread (28g)

1 tablespoon extra virgin olive oil (13.5g)

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach, diced tomatoes, and sliced mushrooms to the skillet, sautéing until the vegetables soften slightly, about 2-3 minutes.

  • 3

    Pour in the egg whites and stir gently to combine with the veggies. Cook until the eggs are just set, about 2-3 minutes.

  • 4

    Once the egg mixture is nearly done, gently fold in the lowfat cottage cheese to warm it through.

  • 5

    Meanwhile, toast the whole grain bread to your desired crispiness.

  • 6

    Plate the scramble alongside the toasted bread and serve immediately.

Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

A light yet satisfying breakfast featuring silky egg whites scrambled with a medley of fresh spinach, tomatoes, and mushrooms, perfectly paired with a creamy scoop of lowfat cottage cheese. Served alongside a toasted slice of whole grain bread and a drizzle of extra virgin olive oil, this dish harmoniously balances flavors and textures for a wholesome start to your day.

NUTRITION

328kcal
Protein
27.7g
Fat
16.4g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites (66g total)

1/2 cup lowfat cottage cheese (113g)

1 cup fresh spinach (30g)

1/2 cup diced tomatoes (90g)

1/2 cup sliced mushrooms (36g)

1 slice whole grain bread (28g)

1 tablespoon extra virgin olive oil (13.5g)

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach, diced tomatoes, and sliced mushrooms to the skillet, sautéing until the vegetables soften slightly, about 2-3 minutes.

  • 3

    Pour in the egg whites and stir gently to combine with the veggies. Cook until the eggs are just set, about 2-3 minutes.

  • 4

    Once the egg mixture is nearly done, gently fold in the lowfat cottage cheese to warm it through.

  • 5

    Meanwhile, toast the whole grain bread to your desired crispiness.

  • 6

    Plate the scramble alongside the toasted bread and serve immediately.