Egg White Scramble with Cottage Cheese and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Cottage Cheese and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Roasted Vegetables

A vibrant breakfast scramble featuring light, fluffy egg whites combined with creamy cottage cheese and a medley of roasted vegetables, perfectly paired with a slice of whole wheat toast kissed by a hint of butter. Enjoy a balance of savory and slightly sweet flavors with a touch of olive oil roasted goodness.

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NUTRITION

336kcal
Protein
31.7g
Fat
10.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈120g)

½ cup low-fat cottage cheese (≈113g)

½ cup diced red bell pepper (≈75g)

½ cup fresh spinach (≈15g)

½ cup diced tomato (≈90g)

1 tsp olive oil (≈4.5g)

1 slice whole wheat bread (≈30g)

1 tsp butter (≈5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced red bell pepper, spinach, and tomato in a small bowl with the olive oil. Spread them evenly on a baking sheet and roast in the oven for about 8-10 minutes until they're tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and allow them to start setting.

  • 4

    Gently fold in the low-fat cottage cheese as the egg whites begin to firm up, stirring continuously to create a creamy scramble.

  • 5

    Once the vegetables are roasted, add them into the skillet and mix gently with the egg white and cottage cheese mixture. Season with salt and pepper as desired.

  • 6

    Toast the whole wheat bread and lightly spread butter on it.

  • 7

    Plate the warm scramble alongside the buttered toast and serve immediately.

Egg White Scramble with Cottage Cheese and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Cottage Cheese and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Roasted Vegetables

A vibrant breakfast scramble featuring light, fluffy egg whites combined with creamy cottage cheese and a medley of roasted vegetables, perfectly paired with a slice of whole wheat toast kissed by a hint of butter. Enjoy a balance of savory and slightly sweet flavors with a touch of olive oil roasted goodness.

NUTRITION

336kcal
Protein
31.7g
Fat
10.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (≈120g)

½ cup low-fat cottage cheese (≈113g)

½ cup diced red bell pepper (≈75g)

½ cup fresh spinach (≈15g)

½ cup diced tomato (≈90g)

1 tsp olive oil (≈4.5g)

1 slice whole wheat bread (≈30g)

1 tsp butter (≈5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced red bell pepper, spinach, and tomato in a small bowl with the olive oil. Spread them evenly on a baking sheet and roast in the oven for about 8-10 minutes until they're tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and allow them to start setting.

  • 4

    Gently fold in the low-fat cottage cheese as the egg whites begin to firm up, stirring continuously to create a creamy scramble.

  • 5

    Once the vegetables are roasted, add them into the skillet and mix gently with the egg white and cottage cheese mixture. Season with salt and pepper as desired.

  • 6

    Toast the whole wheat bread and lightly spread butter on it.

  • 7

    Plate the warm scramble alongside the buttered toast and serve immediately.