Name: Egg White Veggie Scramble with Cottage Cheese and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large egg whites (approx. 99g); 1/2 cup low-fat cottage cheese (113g); 1 cup baby spinach (30g); 1/2 cup diced red bell pepper (75g); 1.5 teaspoons extra virgin olive oil (7.5g); 1 slice whole grain bread (28g); 1/4 avocado (50g)

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.

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Spinach

A vibrant breakfast scramble featuring fluffy egg whites softly cooked with crisp bell peppers and tender baby spinach, complemented by creamy low‐fat cottage cheese and the richness of avocado. The dish is finished with a drizzle of extra virgin olive oil and a side of whole grain toast, creating a balanced medley of textures and flavors to energize your morning.

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NUTRITION

Protein

30.2g

Fat

16.4g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1/2 cup low-fat cottage cheese (113g)

1 cup baby spinach (30g)

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

1.5 teaspoons extra virgin olive oil (7.5g)

1 slice whole grain bread (28g)

1/4 avocado (50g)

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add the olive oil.
2
Add the diced red bell pepper to the skillet and sauté for about 2-3 minutes until slightly softened.
3
Add the baby spinach and continue to sauté until wilted, about 1-2 minutes.
4
Pour in the egg whites and gently stir to combine with the veggies; cook until the egg whites are set.
5
Remove from heat and gently fold in the low-fat cottage cheese.
6
Toast the whole grain bread until lightly crisp.
7
Plate the scramble alongside the toast and top with sliced or diced avocado.
8
Serve immediately and enjoy a nutritious, protein-rich breakfast.