Egg White Veggie Scramble with 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 Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Fluffy egg whites scrambled with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese for a protein-packed start that is incredibly velvety.

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NUTRITION

243kcal
Protein
27.7g
Fat
9.0g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup Red Bell Pepper, diced

1 cup Baby Spinach

0.25 cup Red Onion, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper, sautéing until they are tender and fragrant.

  • 3

    Toss in the baby spinach and cook just until the leaves begin to wilt.

  • 4

    Whisk the egg whites briefly then pour them into the skillet, stirring occasionally with a spatula.

  • 5

    Gently fold in the cottage cheese when the eggs are nearly set to create a rich consistency.

  • 6

    Remove from heat and season with a crack of black pepper and a pinch of sea salt.

Egg White Veggie Scramble with 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 Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese

Fluffy egg whites scrambled with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese for a protein-packed start that is incredibly velvety.

NUTRITION

243kcal
Protein
27.7g
Fat
9.0g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup Red Bell Pepper, diced

1 cup Baby Spinach

0.25 cup Red Onion, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper, sautéing until they are tender and fragrant.

  • 3

    Toss in the baby spinach and cook just until the leaves begin to wilt.

  • 4

    Whisk the egg whites briefly then pour them into the skillet, stirring occasionally with a spatula.

  • 5

    Gently fold in the cottage cheese when the eggs are nearly set to create a rich consistency.

  • 6

    Remove from heat and season with a crack of black pepper and a pinch of sea salt.