Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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 and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

A protein-packed scramble of fluffy egg whites, riced cauliflower, and broccoli, finished with a dollop of creamy cottage cheese and buttery-soft wilted spinach.

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NUTRITION

447kcal
Protein
34g
Fat
27.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Riced Cauliflower

1/2 cup Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the riced cauliflower and broccoli florets to the pan, sautéing for 4-5 minutes until the vegetables are tender-crisp.

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted and bright green.

  • 4

    Lower the heat to medium and pour the liquid egg whites over the vegetables, stirring gently with a spatula until the eggs are mostly set.

  • 5

    Stir in the cottage cheese and cook for an additional 30 seconds to allow it to warm through without melting completely.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices for a creamy finish.

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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 and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

A protein-packed scramble of fluffy egg whites, riced cauliflower, and broccoli, finished with a dollop of creamy cottage cheese and buttery-soft wilted spinach.

NUTRITION

447kcal
Protein
34g
Fat
27.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Riced Cauliflower

1/2 cup Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the riced cauliflower and broccoli florets to the pan, sautéing for 4-5 minutes until the vegetables are tender-crisp.

  • 3

    Toss in the fresh spinach and cook just until the leaves are wilted and bright green.

  • 4

    Lower the heat to medium and pour the liquid egg whites over the vegetables, stirring gently with a spatula until the eggs are mostly set.

  • 5

    Stir in the cottage cheese and cook for an additional 30 seconds to allow it to warm through without melting completely.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices for a creamy finish.