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

Sautéed egg whites with vibrant bell peppers, onions, and fresh spinach, folded with low-fat cottage cheese for a finish that is incredibly creamy.

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NUTRITION

275kcal
Protein
30g
Fat
12.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

2 tablespoons Diced Red Onion

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and red bell peppers to the pan and sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.

  • 3

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

  • 4

    Pour the egg whites into the skillet and reduce the heat to medium.

  • 5

    Gently scramble the eggs with a spatula, moving them constantly until they are mostly set but still look slightly moist.

  • 6

    Fold in the cottage cheese and remove the pan from the heat immediately.

  • 7

    Let the residual heat warm the cottage cheese for 30 seconds to create a creamy texture.

  • 8

    Season with a pinch of sea salt and black pepper and serve warm.

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

Sautéed egg whites with vibrant bell peppers, onions, and fresh spinach, folded with low-fat cottage cheese for a finish that is incredibly creamy.

NUTRITION

275kcal
Protein
30g
Fat
12.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

2 tablespoons Diced Red Onion

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and red bell peppers to the pan and sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.

  • 3

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

  • 4

    Pour the egg whites into the skillet and reduce the heat to medium.

  • 5

    Gently scramble the eggs with a spatula, moving them constantly until they are mostly set but still look slightly moist.

  • 6

    Fold in the cottage cheese and remove the pan from the heat immediately.

  • 7

    Let the residual heat warm the cottage cheese for 30 seconds to create a creamy texture.

  • 8

    Season with a pinch of sea salt and black pepper and serve warm.