Name: Egg White Vegetable Scramble with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.95 cup Egg Whites; 0.5 cup Low Fat Cottage Cheese; 2 slices Whole Wheat Bread; 0.5 medium Avocado; 1 tablespoon Olive Oil; 2 cups Baby Spinach; 1 cup White Mushrooms; 0.5 cup Red Bell Pepper

Egg White Vegetable 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 Vegetable Scramble with Cottage Cheese and Sautéed Spinach

A protein-packed scramble of egg whites and sautéed veggies, served with creamy cottage cheese and sliced avocado over warm, toasted whole grain bread.

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NUTRITION

Protein

50.7g

Fat

30.1g

Carbs

46.9g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Egg Whites

0.5 cup Low Fat Cottage Cheese

2 slices Whole Wheat Bread

0.5 medium Avocado

1 tablespoon Olive Oil

2 cups Baby Spinach

1 cup White Mushrooms

0.5 cup Red Bell Pepper

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the diced red bell peppers and sliced mushrooms to the skillet, sautéing for 4-5 minutes until tender.
3
Add the baby spinach to the pan and stir until it is just wilted.
4
Pour the liquid egg whites into the skillet over the vegetables.
5
Gently scramble the egg whites with a spatula until they are fully set and opaque.
6
Remove the skillet from the heat and fold in the cottage cheese until it is evenly distributed and warmed through.
7
Toast the whole wheat bread until golden brown.
8
Serve the scramble over the toast and top with fresh avocado slices.