Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

A vibrant and satisfying breakfast scramble featuring fluffy egg whites, creamy nonfat cottage cheese, and a medley of fresh vegetables including spinach, bell pepper, onion, and mushrooms. Finished with a crisp slice of whole wheat toast and a light spread of avocado for an extra burst of flavor.

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NUTRITION

424kcal
Protein
38.8g
Fat
16.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g total)

1/2 cup nonfat cottage cheese (113g)

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

1/4 cup sliced mushrooms

2 teaspoons olive oil

1 slice whole wheat bread

Approximately 1/6 of a medium avocado (40g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    In a bowl, whisk together 5 egg whites until slightly frothy. Stir in the diced red bell pepper, diced onion, sliced mushrooms, and fresh spinach.

  • 3

    Pour the egg white and vegetable mixture into the heated skillet, and gently scramble until the eggs begin to set and the vegetables soften, about 3-4 minutes.

  • 4

    Remove the skillet from heat and fold in the nonfat cottage cheese, allowing it to warm gently without overcooking the eggs.

  • 5

    Toast a slice of whole wheat bread until golden and crisp.

  • 6

    Plate the scramble alongside the toast and top the toast with a thin spread of mashed avocado (about 1/6 of a medium avocado).

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed breakfast.

Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

A vibrant and satisfying breakfast scramble featuring fluffy egg whites, creamy nonfat cottage cheese, and a medley of fresh vegetables including spinach, bell pepper, onion, and mushrooms. Finished with a crisp slice of whole wheat toast and a light spread of avocado for an extra burst of flavor.

NUTRITION

424kcal
Protein
38.8g
Fat
16.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g total)

1/2 cup nonfat cottage cheese (113g)

1 cup fresh spinach

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

1/4 cup sliced mushrooms

2 teaspoons olive oil

1 slice whole wheat bread

Approximately 1/6 of a medium avocado (40g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    In a bowl, whisk together 5 egg whites until slightly frothy. Stir in the diced red bell pepper, diced onion, sliced mushrooms, and fresh spinach.

  • 3

    Pour the egg white and vegetable mixture into the heated skillet, and gently scramble until the eggs begin to set and the vegetables soften, about 3-4 minutes.

  • 4

    Remove the skillet from heat and fold in the nonfat cottage cheese, allowing it to warm gently without overcooking the eggs.

  • 5

    Toast a slice of whole wheat bread until golden and crisp.

  • 6

    Plate the scramble alongside the toast and top the toast with a thin spread of mashed avocado (about 1/6 of a medium avocado).

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed breakfast.