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 fresh spinach, finished with a dollop of creamy cottage cheese and served with buttery avocado.

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NUTRITION

362kcal
Protein
30.4g
Fat
14.5g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1/2 small Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook until just wilted.

  • 4

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

  • 5

    Once the egg whites are nearly set, fold in the cottage cheese until warmed through and creamy.

  • 6

    Toast the sprouted grain bread and top with sliced avocado.

  • 7

    Serve the scramble alongside the avocado toast and season with a pinch of black pepper.

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 fresh spinach, finished with a dollop of creamy cottage cheese and served with buttery avocado.

NUTRITION

362kcal
Protein
30.4g
Fat
14.5g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1/2 small Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook until just wilted.

  • 4

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

  • 5

    Once the egg whites are nearly set, fold in the cottage cheese until warmed through and creamy.

  • 6

    Toast the sprouted grain bread and top with sliced avocado.

  • 7

    Serve the scramble alongside the avocado toast and season with a pinch of black pepper.