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

Fluffy egg whites scrambled with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

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NUTRITION

276kcal
Protein
29.7g
Fat
11.3g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

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

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, diced

2 teaspoons Avocado Oil

2 tablespoons Red Onion, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell peppers to the pan and sauté until they begin to soften and become fragrant.

  • 3

    Toss in the fresh spinach and cook for about one minute until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a silicone spatula to combine with the vegetables.

  • 5

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

  • 6

    Continue to cook for another 30 seconds until the cottage cheese is warmed through and the scramble is creamy.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste before serving immediately.

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

Fluffy egg whites scrambled with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

NUTRITION

276kcal
Protein
29.7g
Fat
11.3g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

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

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, diced

2 teaspoons Avocado Oil

2 tablespoons Red Onion, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell peppers to the pan and sauté until they begin to soften and become fragrant.

  • 3

    Toss in the fresh spinach and cook for about one minute until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a silicone spatula to combine with the vegetables.

  • 5

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

  • 6

    Continue to cook for another 30 seconds until the cottage cheese is warmed through and the scramble is creamy.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste before serving immediately.