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: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 2 cups Fresh Spinach; 1/2 cup Red Bell Pepper, diced; 2 tablespoons Yellow Onion, minced; 1 slice Sprouted Grain Bread; 1/4 Avocado, sliced; 1 teaspoon Extra Virgin Olive Oil

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

Sautéed egg whites tossed with colorful peppers and creamy cottage cheese, served over a bed of garlicky spinach with a side of warm toasted sprouted bread.

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NUTRITION

Protein

34g

Fat

13.6g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

2 tablespoons Yellow Onion, minced

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Sauté the diced bell peppers and onions until they become tender and translucent.
3
Add the fresh spinach to the skillet and cook until just wilted, then remove the vegetables and set them aside on a plate.
4
Pour the egg whites into the same skillet and let them cook for one minute before gently stirring with a spatula.
5
Fold in the cottage cheese and the sautéed pepper mixture, continuing to cook until the eggs are set and the cheese is melty.
6
Toast the sprouted grain bread until golden brown.
7
Serve the scramble over the bed of sautéed spinach, topped with the fresh avocado slices and the side of warm toast.