Egg White Scramble with Cottage Cheese and Spinach

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

Egg White Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

A quick skillet scramble of egg whites, cottage cheese, and baby spinach, cooked until the curds are perfectly creamy.

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NUTRITION

287kcal
Protein
33.4g
Fat
12.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup diced Red Bell Pepper

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

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

  • 4

    In a small bowl, whisk together the liquid egg whites and cottage cheese until combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook, stirring frequently with a spatula, until the eggs are set but still moist and creamy.

  • 7

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

Egg White Scramble with Cottage Cheese and Spinach

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

Egg White Scramble with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Spinach

A quick skillet scramble of egg whites, cottage cheese, and baby spinach, cooked until the curds are perfectly creamy.

NUTRITION

287kcal
Protein
33.4g
Fat
12.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup diced Red Bell Pepper

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

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

  • 4

    In a small bowl, whisk together the liquid egg whites and cottage cheese until combined.

  • 5

    Pour the egg mixture into the skillet with the vegetables.

  • 6

    Cook, stirring frequently with a spatula, until the eggs are set but still moist and creamy.

  • 7

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