Egg White Veggie Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

A light and satisfying breakfast scramble that combines fluffy egg whites with tender sautéed veggies and a cool dollop of creamy low‐fat cottage cheese. Fresh spinach, bell pepper, and tomatoes add vibrant color and a burst of natural sweetness, perfectly complemented by a hint of olive oil for a silky finish.

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NUTRITION

373kcal
Protein
35.3g
Fat
18.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2/3 cup low-fat cottage cheese (approx 150g)

1 cup fresh spinach

1/2 cup diced red bell pepper

1/2 cup diced tomato

1 tablespoon olive oil

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PREPARATION

  • 1

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

  • 2

    While the pan heats, whisk together the egg whites in a bowl until slightly frothy.

  • 3

    Add diced red bell pepper and tomato to the skillet, sautéing for about 2 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and allow it to wilt, about 1 minute.

  • 5

    Pour in the whisked egg whites, gently stirring continuously to form soft curds.

  • 6

    Once the egg whites are mostly cooked but still slightly runny, gently fold in the low-fat cottage cheese.

  • 7

    Cook for another 1 minute until the cottage cheese warms through and everything is well combined.

  • 8

    Season with salt and pepper to taste and serve immediately.

Egg White Veggie Scramble with Cottage Cheese and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

A light and satisfying breakfast scramble that combines fluffy egg whites with tender sautéed veggies and a cool dollop of creamy low‐fat cottage cheese. Fresh spinach, bell pepper, and tomatoes add vibrant color and a burst of natural sweetness, perfectly complemented by a hint of olive oil for a silky finish.

NUTRITION

373kcal
Protein
35.3g
Fat
18.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2/3 cup low-fat cottage cheese (approx 150g)

1 cup fresh spinach

1/2 cup diced red bell pepper

1/2 cup diced tomato

1 tablespoon olive oil

PREPARATION

  • 1

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

  • 2

    While the pan heats, whisk together the egg whites in a bowl until slightly frothy.

  • 3

    Add diced red bell pepper and tomato to the skillet, sautéing for about 2 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and allow it to wilt, about 1 minute.

  • 5

    Pour in the whisked egg whites, gently stirring continuously to form soft curds.

  • 6

    Once the egg whites are mostly cooked but still slightly runny, gently fold in the low-fat cottage cheese.

  • 7

    Cook for another 1 minute until the cottage cheese warms through and everything is well combined.

  • 8

    Season with salt and pepper to taste and serve immediately.