Egg White Veggie Scramble with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Start your morning with a vibrant and nourishing scramble featuring fluffy egg whites, a medley of sautéed veggies, and a cooling dollop of cottage cheese. This dish balances light, savory notes from the bell pepper and mushrooms with the earthy tones of spinach, all gently brought together with a hint of olive oil and crunchy almonds for an extra burst of texture.

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NUTRITION

377kcal
Protein
35.5g
Fat
21.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (198g)

1/3 cup low-fat cottage cheese (73g)

1 cup raw spinach (30g)

1/2 cup diced red bell pepper (75g)

1/2 cup sliced mushrooms (35g)

1 tablespoon olive oil (15g)

10 almonds (14g)

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PREPARATION

  • 1

    Pour the egg whites into a bowl and lightly whisk until they are uniform.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced red bell pepper and sliced mushrooms. Sauté for about 2-3 minutes until they begin to soften.

  • 4

    Toss in the spinach and continue to sauté until the spinach wilts, about 1 minute.

  • 5

    Reduce the heat to low and pour the egg whites into the skillet. Gently stir the mixture, allowing the eggs to cook slowly with the veggies.

  • 6

    Once the egg whites are set but still soft, remove the skillet from heat and transfer the scramble to a serving plate.

  • 7

    Top the scramble with the low-fat cottage cheese, then scatter the almonds on top for an added crunch.

  • 8

    Serve immediately and enjoy your energizing breakfast.

Egg White Veggie Scramble with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Start your morning with a vibrant and nourishing scramble featuring fluffy egg whites, a medley of sautéed veggies, and a cooling dollop of cottage cheese. This dish balances light, savory notes from the bell pepper and mushrooms with the earthy tones of spinach, all gently brought together with a hint of olive oil and crunchy almonds for an extra burst of texture.

NUTRITION

377kcal
Protein
35.5g
Fat
21.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (198g)

1/3 cup low-fat cottage cheese (73g)

1 cup raw spinach (30g)

1/2 cup diced red bell pepper (75g)

1/2 cup sliced mushrooms (35g)

1 tablespoon olive oil (15g)

10 almonds (14g)

PREPARATION

  • 1

    Pour the egg whites into a bowl and lightly whisk until they are uniform.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced red bell pepper and sliced mushrooms. Sauté for about 2-3 minutes until they begin to soften.

  • 4

    Toss in the spinach and continue to sauté until the spinach wilts, about 1 minute.

  • 5

    Reduce the heat to low and pour the egg whites into the skillet. Gently stir the mixture, allowing the eggs to cook slowly with the veggies.

  • 6

    Once the egg whites are set but still soft, remove the skillet from heat and transfer the scramble to a serving plate.

  • 7

    Top the scramble with the low-fat cottage cheese, then scatter the almonds on top for an added crunch.

  • 8

    Serve immediately and enjoy your energizing breakfast.