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 day with a light yet satisfying scramble featuring fluffy egg whites combined with a colorful mix of bell pepper, mushrooms, and onions. Paired with creamy low-fat cottage cheese and a side of aromatic spinach sautéed in olive oil, this dish delivers a delicate balance of protein and vibrant veggies, making for a delicious and energizing breakfast.

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NUTRITION

391kcal
Protein
34.2g
Fat
22.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g)

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

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup sliced mushrooms (20g)

1/4 cup diced onion (40g)

1.5 tbsp extra virgin olive oil (22.5g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Sauté the diced onion, red bell pepper, and sliced mushrooms until they soften, about 3-4 minutes.

  • 3

    Add the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the egg whites, stirring gently to combine with the sautéed veggies.

  • 5

    Cook until the egg whites are set, stirring occasionally, about 3-4 minutes.

  • 6

    Plate the scramble and top with 1/2 cup low-fat cottage cheese for a creamy contrast.

  • 7

    Serve immediately and enjoy your protein-packed, veggie-rich 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 day with a light yet satisfying scramble featuring fluffy egg whites combined with a colorful mix of bell pepper, mushrooms, and onions. Paired with creamy low-fat cottage cheese and a side of aromatic spinach sautéed in olive oil, this dish delivers a delicate balance of protein and vibrant veggies, making for a delicious and energizing breakfast.

NUTRITION

391kcal
Protein
34.2g
Fat
22.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx 165g)

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

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup sliced mushrooms (20g)

1/4 cup diced onion (40g)

1.5 tbsp extra virgin olive oil (22.5g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Sauté the diced onion, red bell pepper, and sliced mushrooms until they soften, about 3-4 minutes.

  • 3

    Add the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the egg whites, stirring gently to combine with the sautéed veggies.

  • 5

    Cook until the egg whites are set, stirring occasionally, about 3-4 minutes.

  • 6

    Plate the scramble and top with 1/2 cup low-fat cottage cheese for a creamy contrast.

  • 7

    Serve immediately and enjoy your protein-packed, veggie-rich breakfast.