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 scoop of creamy cottage cheese for a velvety texture.

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NUTRITION

255kcal
Protein
27.6g
Fat
10.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup chopped Red Bell Pepper

1/4 small Avocado

1/2 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped red bell pepper and sauté for 3-4 minutes until slightly softened.

  • 3

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 4

    Reduce heat to medium-low and pour in the liquid egg whites.

  • 5

    Gently stir the eggs with a spatula until they begin to set.

  • 6

    Fold in the cottage cheese and continue to cook for another 30-60 seconds until the eggs are fully cooked and the cheese is warm.

  • 7

    Remove from heat, season with a pinch of sea salt and black pepper if desired, and top with sliced avocado before serving.

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 scoop of creamy cottage cheese for a velvety texture.

NUTRITION

255kcal
Protein
27.6g
Fat
10.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 cup chopped Red Bell Pepper

1/4 small Avocado

1/2 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell pepper and sauté for 3-4 minutes until slightly softened.

  • 3

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 4

    Reduce heat to medium-low and pour in the liquid egg whites.

  • 5

    Gently stir the eggs with a spatula until they begin to set.

  • 6

    Fold in the cottage cheese and continue to cook for another 30-60 seconds until the eggs are fully cooked and the cheese is warm.

  • 7

    Remove from heat, season with a pinch of sea salt and black pepper if desired, and top with sliced avocado before serving.