Name: Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 large Egg Whites (~198g); 1/3 cup Low-Fat Cottage Cheese (~75g); 2 cups Raw Spinach (~60g); 1/2 medium Red Bell Pepper (~75g); 1/2 medium Tomato (~60g); 1/2 small Yellow Onion (~25g); 1 tablespoon Olive Oil (15g); 1/4 medium Avocado (~50g)

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.

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, tender sautéed spinach, and a burst of freshness from bell pepper, tomato, and onion, all complemented by a creamy dollop of cottage cheese and a side of buttery avocado.

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NUTRITION

Protein

35.1g

Fat

23.1g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites (~198g)

1/3 cup Low-Fat Cottage Cheese (~75g)

2 cups Raw Spinach (~60g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Tomato (~60g)

1/2 small Yellow Onion (~25g)

1 tablespoon Olive Oil (15g)

1/4 medium Avocado (~50g)

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add the olive oil.
2
Dice the red bell pepper, tomato, and onion into small pieces.
3
Sauté the diced vegetables in the olive oil for 2-3 minutes until they begin to soften.
4
Add the raw spinach to the skillet and cook until just wilted, about 1-2 minutes.
5
Pour in the egg whites and let them set slightly before gently stirring to scramble with the vegetables.
6
Once the egg whites are mostly cooked but still soft, stir in the low-fat cottage cheese until well combined.
7
Season with salt and pepper to taste, and cook for another minute until everything is heated through.
8
Transfer the scramble to a plate and serve with slices of avocado on the side.