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 vibrant, protein-packed breakfast scramble that boasts fluffy egg whites sautéed with fresh spinach, tomatoes, and red bell pepper, finished with a creamy twist of low-fat cottage cheese and the richness of avocado. This dish offers a light yet satisfying start to your day with a delightful blend of textures and flavors.

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NUTRITION

333kcal
Protein
28.4g
Fat
17.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1/2 cup low-fat cottage cheese (approx. 110g)

1 cup raw spinach (approx. 30g)

1/2 cup diced tomatoes (approx. 90g)

1/4 cup diced red bell pepper (approx. 38g)

1 teaspoon extra virgin olive oil (approx. 5g)

1/2 avocado (approx. 68g)

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PREPARATION

  • 1

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

  • 2

    Pour in the egg whites and allow them to start setting slightly.

  • 3

    Add the spinach, diced tomatoes, and red bell pepper into the skillet. Stir gently to combine with the egg whites.

  • 4

    Cook until the vegetables soften and the egg whites are mostly set, about 3-4 minutes.

  • 5

    Gently fold in the low-fat cottage cheese, warming it through without overcooking.

  • 6

    Transfer the scramble to a plate and top with slices or chunks of avocado.

  • 7

    Season with salt and pepper to taste, 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 vibrant, protein-packed breakfast scramble that boasts fluffy egg whites sautéed with fresh spinach, tomatoes, and red bell pepper, finished with a creamy twist of low-fat cottage cheese and the richness of avocado. This dish offers a light yet satisfying start to your day with a delightful blend of textures and flavors.

NUTRITION

333kcal
Protein
28.4g
Fat
17.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1/2 cup low-fat cottage cheese (approx. 110g)

1 cup raw spinach (approx. 30g)

1/2 cup diced tomatoes (approx. 90g)

1/4 cup diced red bell pepper (approx. 38g)

1 teaspoon extra virgin olive oil (approx. 5g)

1/2 avocado (approx. 68g)

PREPARATION

  • 1

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

  • 2

    Pour in the egg whites and allow them to start setting slightly.

  • 3

    Add the spinach, diced tomatoes, and red bell pepper into the skillet. Stir gently to combine with the egg whites.

  • 4

    Cook until the vegetables soften and the egg whites are mostly set, about 3-4 minutes.

  • 5

    Gently fold in the low-fat cottage cheese, warming it through without overcooking.

  • 6

    Transfer the scramble to a plate and top with slices or chunks of avocado.

  • 7

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