Name: Egg White Vegetable Scramble with Cottage Cheese and Toasted Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Liquid Egg Whites; 1/2 cup Low-Fat Cottage Cheese (2%); 2 tbsp Pumpkin Seeds (Pepitas); 2 cups Fresh Spinach; 1/2 cup Diced Red Bell Pepper; 1 tbsp Avocado Oil

Egg White Vegetable Scramble with Cottage Cheese and Toasted Pumpkin Seeds

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

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese and Toasted Pumpkin Seeds

Soft-scrambled egg whites folded with creamy cottage cheese and sautéed garden vegetables, finished with a handful of toasted pumpkin seeds for a nutty crunch.

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NUTRITION

Protein

32.9g

Fat

26g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 tbsp Pumpkin Seeds (Pepitas)

2 cups Fresh Spinach

1/2 cup Diced Red Bell Pepper

1 tbsp Avocado Oil

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PREPARATION

1
Heat the avocado oil in a large non-stick skillet over medium heat.
2
Add the diced red bell pepper to the skillet and sauté for 3 to 4 minutes until the edges are slightly softened.
3
Add the fresh spinach to the pan and toss until the leaves are just wilted and vibrant green.
4
Pour the liquid egg whites into the skillet and let them sit for 30 seconds before gently stirring with a silicone spatula.
5
When the egg whites are mostly opaque but still slightly wet, fold in the cottage cheese.
6
Continue to cook for 1 minute, stirring gently until the cottage cheese is warmed through and the scramble is creamy.
7
In a small dry pan over medium-low heat, toast the pumpkin seeds for 2 minutes until they become fragrant and lightly golden.
8
Transfer the scramble to a plate and garnish with the toasted pumpkin seeds for an added nutty crunch.