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

Lightly scrambled egg whites tossed with fresh spinach and succulent grilled shrimp, folded with creamy cottage cheese for a velvety finish.

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NUTRITION

152kcal
Protein
30g
Fat
0.9g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

175g Liquid Egg Whites

30g Nonfat Cottage Cheese

25g Grilled Shrimp, chopped

30g Fresh Baby Spinach

25g Red Bell Pepper, diced

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PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil spray and set over medium heat.

  • 2

    Add the diced red bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Toss in the fresh baby spinach and stir until just wilted.

  • 4

    Add the chopped grilled shrimp to the pan to warm through for about 1 minute.

  • 5

    Pour the egg whites into the skillet, stirring gently with a silicone spatula to scramble.

  • 6

    Once the egg whites are mostly set but still slightly moist, fold in the nonfat cottage cheese.

  • 7

    Remove from heat immediately and continue to stir until the cheese is incorporated and the scramble is creamy.

  • 8

    Season with a crack of fresh 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

Lightly scrambled egg whites tossed with fresh spinach and succulent grilled shrimp, folded with creamy cottage cheese for a velvety finish.

NUTRITION

152kcal
Protein
30g
Fat
0.9g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

175g Liquid Egg Whites

30g Nonfat Cottage Cheese

25g Grilled Shrimp, chopped

30g Fresh Baby Spinach

25g Red Bell Pepper, diced

PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil spray and set over medium heat.

  • 2

    Add the diced red bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Toss in the fresh baby spinach and stir until just wilted.

  • 4

    Add the chopped grilled shrimp to the pan to warm through for about 1 minute.

  • 5

    Pour the egg whites into the skillet, stirring gently with a silicone spatula to scramble.

  • 6

    Once the egg whites are mostly set but still slightly moist, fold in the nonfat cottage cheese.

  • 7

    Remove from heat immediately and continue to stir until the cheese is incorporated and the scramble is creamy.

  • 8

    Season with a crack of fresh black pepper and serve warm.