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

Wake up to a vibrant breakfast bursting with fresh flavors: fluffy egg white scramble with a medley of sautéed spinach and red bell pepper, perfectly complemented by a dollop of creamy low‐fat cottage cheese and a slice of hearty whole wheat toast. This dish is light yet satisfying, designed to energize your morning while aligning with your nutritional goals.

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NUTRITION

389kcal
Protein
31.6g
Fat
17.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

3/4 cup egg whites (~183g)

1/4 cup low-fat cottage cheese (~62g)

2 cups fresh spinach (~60g)

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

3.5 teaspoons extra virgin olive oil (~16g)

1 slice whole wheat toast (~28g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into the pan and let them begin to set.

  • 3

    Add the diced red bell pepper and fresh spinach to the pan.

  • 4

    Sauté the mixture in 1 teaspoon of olive oil until the vegetables soften, stirring gently as the egg whites scramble.

  • 5

    Once the eggs are nearly set, fold in the low-fat cottage cheese and continue cooking briefly to warm through.

  • 6

    In a separate small pan, heat the remaining olive oil and toast the whole wheat bread until golden and crisp.

  • 7

    Plate the scramble alongside the toast and serve immediately.

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

Wake up to a vibrant breakfast bursting with fresh flavors: fluffy egg white scramble with a medley of sautéed spinach and red bell pepper, perfectly complemented by a dollop of creamy low‐fat cottage cheese and a slice of hearty whole wheat toast. This dish is light yet satisfying, designed to energize your morning while aligning with your nutritional goals.

NUTRITION

389kcal
Protein
31.6g
Fat
17.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

3/4 cup egg whites (~183g)

1/4 cup low-fat cottage cheese (~62g)

2 cups fresh spinach (~60g)

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

3.5 teaspoons extra virgin olive oil (~16g)

1 slice whole wheat toast (~28g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into the pan and let them begin to set.

  • 3

    Add the diced red bell pepper and fresh spinach to the pan.

  • 4

    Sauté the mixture in 1 teaspoon of olive oil until the vegetables soften, stirring gently as the egg whites scramble.

  • 5

    Once the eggs are nearly set, fold in the low-fat cottage cheese and continue cooking briefly to warm through.

  • 6

    In a separate small pan, heat the remaining olive oil and toast the whole wheat bread until golden and crisp.

  • 7

    Plate the scramble alongside the toast and serve immediately.