Egg White Veggie Scramble with Low-Fat 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 Low-Fat Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Low-Fat Cottage Cheese

Lightly scrambled egg whites and low-fat cottage cheese folded with sautéed peppers and fresh spinach for a protein-packed breakfast with a satisfyingly creamy finish.

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NUTRITION

204kcal
Protein
26.7g
Fat
5.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

0.65 cup Liquid Egg Whites

0.25 cup 1% Low-Fat Cottage Cheese

1 tsp Olive Oil

0.5 cup Diced Red Bell Pepper

1 cup Fresh Spinach

2 tbsp Diced Red Onion

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper to the skillet and sauté for 3-4 minutes until the vegetables begin to soften.

  • 3

    Add the fresh spinach to the pan and cook for 1 minute until just wilted.

  • 4

    While the vegetables cook, whisk together the liquid egg whites and cottage cheese in a small bowl until well combined.

  • 5

    Lower the heat to medium-low and pour the egg white mixture into the skillet.

  • 6

    Using a silicone spatula, gently stir the eggs, folding the curds over until they are set but still look slightly moist.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper before serving.

Egg White Veggie Scramble with Low-Fat 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 Low-Fat Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Low-Fat Cottage Cheese

Lightly scrambled egg whites and low-fat cottage cheese folded with sautéed peppers and fresh spinach for a protein-packed breakfast with a satisfyingly creamy finish.

NUTRITION

204kcal
Protein
26.7g
Fat
5.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

0.65 cup Liquid Egg Whites

0.25 cup 1% Low-Fat Cottage Cheese

1 tsp Olive Oil

0.5 cup Diced Red Bell Pepper

1 cup Fresh Spinach

2 tbsp Diced Red Onion

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper to the skillet and sauté for 3-4 minutes until the vegetables begin to soften.

  • 3

    Add the fresh spinach to the pan and cook for 1 minute until just wilted.

  • 4

    While the vegetables cook, whisk together the liquid egg whites and cottage cheese in a small bowl until well combined.

  • 5

    Lower the heat to medium-low and pour the egg white mixture into the skillet.

  • 6

    Using a silicone spatula, gently stir the eggs, folding the curds over until they are set but still look slightly moist.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper before serving.