Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Pan-scrambled egg whites with sautéed peppers and spinach, finished with a scoop of cottage cheese for a silky, creamy texture.

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NUTRITION

245kcal
Protein
24g
Fat
10.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes

2 tbsp Diced Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and halved cherry tomatoes to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 3

    Add the baby spinach to the skillet and stir until it is just wilted.

  • 4

    Pour the egg whites over the vegetables and let them sit for 30 seconds before gently folding with a spatula.

  • 5

    When the egg whites are almost completely set, stir in the cottage cheese and cook for an additional 30 seconds until warmed through.

  • 6

    Remove from heat immediately to maintain the creamy texture.

  • 7

    Top with diced avocado and a pinch of black pepper or fresh chives if desired.

Egg White Veggie Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Pan-scrambled egg whites with sautéed peppers and spinach, finished with a scoop of cottage cheese for a silky, creamy texture.

NUTRITION

245kcal
Protein
24g
Fat
10.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Baby Spinach

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes

2 tbsp Diced Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and halved cherry tomatoes to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 3

    Add the baby spinach to the skillet and stir until it is just wilted.

  • 4

    Pour the egg whites over the vegetables and let them sit for 30 seconds before gently folding with a spatula.

  • 5

    When the egg whites are almost completely set, stir in the cottage cheese and cook for an additional 30 seconds until warmed through.

  • 6

    Remove from heat immediately to maintain the creamy texture.

  • 7

    Top with diced avocado and a pinch of black pepper or fresh chives if desired.