Hearty Egg and Veggie Scramble with Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Egg and Veggie Scramble with Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Veggie Scramble with Avocado

A vibrant scramble that marries protein-packed eggs and cottage cheese with a medley of fresh veggies and creamy avocado for richness. This dish is fluffy, satisfying, and perfect for fueling your day whether it's breakfast, lunch, or dinner.

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NUTRITION

528kcal
Protein
40.6g
Fat
34.2g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced White Mushrooms (35g)

1/4 piece Ripe Avocado (50g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

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PREPARATION

  • 1

    In a bowl, whisk the eggs until smooth. Season lightly with salt and pepper if desired.

  • 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 2-3 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 5

    Pour the whisked eggs into the skillet and gently scramble with the vegetables. When the eggs are about halfway cooked, fold in the cottage cheese.

  • 6

    Continue to scramble until the eggs are fully cooked but still moist.

  • 7

    Remove from heat and plate your scramble.

  • 8

    Top with sliced avocado or gently fold in avocado pieces, and serve immediately.

Hearty Egg and Veggie Scramble with Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Egg and Veggie Scramble with Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Veggie Scramble with Avocado

A vibrant scramble that marries protein-packed eggs and cottage cheese with a medley of fresh veggies and creamy avocado for richness. This dish is fluffy, satisfying, and perfect for fueling your day whether it's breakfast, lunch, or dinner.

NUTRITION

528kcal
Protein
40.6g
Fat
34.2g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced White Mushrooms (35g)

1/4 piece Ripe Avocado (50g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

PREPARATION

  • 1

    In a bowl, whisk the eggs until smooth. Season lightly with salt and pepper if desired.

  • 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 2-3 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 5

    Pour the whisked eggs into the skillet and gently scramble with the vegetables. When the eggs are about halfway cooked, fold in the cottage cheese.

  • 6

    Continue to scramble until the eggs are fully cooked but still moist.

  • 7

    Remove from heat and plate your scramble.

  • 8

    Top with sliced avocado or gently fold in avocado pieces, and serve immediately.