Berry Egg White Breakfast Scramble

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

Berry Egg White Breakfast Scramble

YOUR SOLIN GENERATED RECIPE

Berry Egg White Breakfast Scramble

Pan-scrambled egg whites folded with creamy cottage cheese and juicy blueberries for a protein-packed breakfast that feels like a warm, custardy treat.

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NUTRITION

352kcal
Protein
56.0g
Fat
3.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups liquid egg whites

0.5 cup low-fat cottage cheese

0.5 cup fresh blueberries

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.5 tsp coconut oil

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PREPARATION

  • 1

    In a medium-sized mixing bowl, whisk together the liquid egg whites, cottage cheese, ground cinnamon, and vanilla extract until the mixture is well combined.

  • 2

    Place a large non-stick skillet over medium-low heat and add the coconut oil, tilting the pan to ensure the surface is evenly coated.

  • 3

    Pour the egg white mixture into the skillet and allow it to cook undisturbed for about 30 to 45 seconds until the edges just begin to set.

  • 4

    Using a silicone spatula, gently push the cooked portions toward the center of the pan, allowing the liquid egg to flow into the empty spaces to create soft curds.

  • 5

    When the eggs are mostly set but still appear slightly glossy, gently fold in the fresh blueberries.

  • 6

    Continue to cook for an additional minute, stirring very gently until the eggs are firm and the blueberries are just warmed through.

  • 7

    Remove the skillet from the heat immediately to prevent overcooking and serve the scramble while it is light and fluffy.

Berry Egg White Breakfast Scramble

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

Berry Egg White Breakfast Scramble

YOUR SOLIN GENERATED RECIPE

Berry Egg White Breakfast Scramble

Pan-scrambled egg whites folded with creamy cottage cheese and juicy blueberries for a protein-packed breakfast that feels like a warm, custardy treat.

NUTRITION

352kcal
Protein
56.0g
Fat
3.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups liquid egg whites

0.5 cup low-fat cottage cheese

0.5 cup fresh blueberries

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.5 tsp coconut oil

PREPARATION

  • 1

    In a medium-sized mixing bowl, whisk together the liquid egg whites, cottage cheese, ground cinnamon, and vanilla extract until the mixture is well combined.

  • 2

    Place a large non-stick skillet over medium-low heat and add the coconut oil, tilting the pan to ensure the surface is evenly coated.

  • 3

    Pour the egg white mixture into the skillet and allow it to cook undisturbed for about 30 to 45 seconds until the edges just begin to set.

  • 4

    Using a silicone spatula, gently push the cooked portions toward the center of the pan, allowing the liquid egg to flow into the empty spaces to create soft curds.

  • 5

    When the eggs are mostly set but still appear slightly glossy, gently fold in the fresh blueberries.

  • 6

    Continue to cook for an additional minute, stirring very gently until the eggs are firm and the blueberries are just warmed through.

  • 7

    Remove the skillet from the heat immediately to prevent overcooking and serve the scramble while it is light and fluffy.