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 creamy cottage cheese for a protein-packed start.

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NUTRITION

266kcal
Protein
32.3g
Fat
7.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

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

2 cups Fresh Spinach

1/2 cup Chopped Red Bell Pepper

1/4 cup Chopped Yellow Onion

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped yellow onion and red bell pepper to the pan, sautéing until the vegetables are softened and slightly caramelized.

  • 3

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.

  • 4

    Pour the liquid egg whites into the pan, stirring gently with a spatula to scramble them with the vegetables.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and stir for another 30 seconds until the mixture is warmed through and creamy.

  • 6

    Remove from heat and season with a pinch of black pepper before serving.

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 creamy cottage cheese for a protein-packed start.

NUTRITION

266kcal
Protein
32.3g
Fat
7.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

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

2 cups Fresh Spinach

1/2 cup Chopped Red Bell Pepper

1/4 cup Chopped Yellow Onion

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped yellow onion and red bell pepper to the pan, sautéing until the vegetables are softened and slightly caramelized.

  • 3

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.

  • 4

    Pour the liquid egg whites into the pan, stirring gently with a spatula to scramble them with the vegetables.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and stir for another 30 seconds until the mixture is warmed through and creamy.

  • 6

    Remove from heat and season with a pinch of black pepper before serving.