Name: Egg White and Cottage Cheese Scramble with Roasted Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 0.25 cup Roasted Red Peppers, chopped; 2 cups Baby Spinach; 40 grams Avocado, sliced; 0.5 teaspoon Olive Oil; 1 slice Sprouted Grain Bread

Egg White and Cottage Cheese Scramble with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Roasted Bell Peppers

Fluffy egg whites scrambled with creamy cottage cheese and roasted peppers, served over a bed of fresh greens with a side of buttery avocado.

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NUTRITION

Protein

33.7g

Fat

10.5g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

0.25 cup Roasted Red Peppers, chopped

2 cups Baby Spinach

40 grams Avocado, sliced

0.5 teaspoon Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Place the baby spinach in a large bowl to create a base for your breakfast salad bowl.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the chopped roasted red peppers to the skillet and sauté for 1-2 minutes until warmed through.
4
Whisk the egg whites in a small bowl and pour them into the skillet with the peppers.
5
Gently scramble the egg whites until they are nearly set.
6
Fold in the cottage cheese and continue to cook for another 30-60 seconds until the mixture is creamy and hot.
7
Spoon the egg scramble over the bed of spinach.
8
Top the bowl with sliced avocado and serve with a toasted slice of sprouted grain bread.