Cottage Cheese Egg White Scramble with Roasted Vegetables

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

Cottage Cheese Egg White Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Roasted Vegetables

Fluffy egg whites scrambled with creamy cottage cheese and served alongside oven-roasted zucchini and peppers, finished with a slice of buttery avocado.

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NUTRITION

416kcal
Protein
34.6g
Fat
21.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese (2%)

1 cup Zucchini, chopped

0.5 cup Red Bell Pepper, chopped

0.25 cup Red Onion, diced

1 tablespoon Extra Virgin Olive Oil

0.25 Avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini, red bell pepper, and red onion with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, whisk the liquid egg whites and cottage cheese together in a medium bowl until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat. If needed, lightly spray with a touch of avocado oil.

  • 6

    Pour the egg and cottage cheese mixture into the skillet and let it sit for 30 seconds.

  • 7

    Gently stir the eggs with a silicone spatula, pushing the cooked edges toward the center to create soft, fluffy curds.

  • 8

    Once the eggs are set but still moist, remove from heat immediately to prevent overcooking.

  • 9

    Plate the scramble alongside the roasted vegetables and top with the fresh avocado slices.

Cottage Cheese Egg White Scramble with Roasted Vegetables

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

Cottage Cheese Egg White Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Roasted Vegetables

Fluffy egg whites scrambled with creamy cottage cheese and served alongside oven-roasted zucchini and peppers, finished with a slice of buttery avocado.

NUTRITION

416kcal
Protein
34.6g
Fat
21.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese (2%)

1 cup Zucchini, chopped

0.5 cup Red Bell Pepper, chopped

0.25 cup Red Onion, diced

1 tablespoon Extra Virgin Olive Oil

0.25 Avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini, red bell pepper, and red onion with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, whisk the liquid egg whites and cottage cheese together in a medium bowl until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat. If needed, lightly spray with a touch of avocado oil.

  • 6

    Pour the egg and cottage cheese mixture into the skillet and let it sit for 30 seconds.

  • 7

    Gently stir the eggs with a silicone spatula, pushing the cooked edges toward the center to create soft, fluffy curds.

  • 8

    Once the eggs are set but still moist, remove from heat immediately to prevent overcooking.

  • 9

    Plate the scramble alongside the roasted vegetables and top with the fresh avocado slices.