Creamy Cottage Cheese Scramble

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

Creamy Cottage Cheese Scramble

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble

Enjoy a delightfully creamy scramble that marries the tang of low-fat cottage cheese with the light fluffiness of egg whites, accented by the fresh burst of spinach, tomato, and red bell pepper. This dish is both comforting and nutrient-packed, making it a perfect choice for breakfast, lunch, or dinner.

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NUTRITION

319kcal
Protein
37.2g
Fat
6.8g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (226g)

2 egg whites (approx. 62g)

1 cup Spinach (30g)

1 small Tomato (123g)

1/4 cup diced Red Bell Pepper (38g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Begin by prepping all your vegetables: wash the spinach, dice the tomato, and chop the red bell pepper into small pieces.

  • 2

    In a small bowl, whisk the egg whites lightly.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell pepper and tomato to the skillet and sauté for about 2-3 minutes until they soften slightly.

  • 5

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

  • 6

    Add the egg whites to the skillet and gently scramble with the vegetables until they begin to set.

  • 7

    Fold in the cottage cheese and continue to cook for another 1-2 minutes until all ingredients are heated through, taking care not to overcook the egg whites to keep the scramble creamy.

  • 8

    Season with salt and pepper to taste, then serve immediately.

Creamy Cottage Cheese Scramble

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

Creamy Cottage Cheese Scramble

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble

Enjoy a delightfully creamy scramble that marries the tang of low-fat cottage cheese with the light fluffiness of egg whites, accented by the fresh burst of spinach, tomato, and red bell pepper. This dish is both comforting and nutrient-packed, making it a perfect choice for breakfast, lunch, or dinner.

NUTRITION

319kcal
Protein
37.2g
Fat
6.8g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (226g)

2 egg whites (approx. 62g)

1 cup Spinach (30g)

1 small Tomato (123g)

1/4 cup diced Red Bell Pepper (38g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Begin by prepping all your vegetables: wash the spinach, dice the tomato, and chop the red bell pepper into small pieces.

  • 2

    In a small bowl, whisk the egg whites lightly.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell pepper and tomato to the skillet and sauté for about 2-3 minutes until they soften slightly.

  • 5

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

  • 6

    Add the egg whites to the skillet and gently scramble with the vegetables until they begin to set.

  • 7

    Fold in the cottage cheese and continue to cook for another 1-2 minutes until all ingredients are heated through, taking care not to overcook the egg whites to keep the scramble creamy.

  • 8

    Season with salt and pepper to taste, then serve immediately.