Egg White Vegetable Scramble with Cottage Cheese

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

Egg White Vegetable Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

Egg whites scrambled with sautéed bell peppers, onions, and fresh spinach, finished with a dollop of low-fat cottage cheese for a velvety texture.

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NUTRITION

234kcal
Protein
25.8g
Fat
7.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 tbsp Low-fat Cottage Cheese

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1/2 cup Diced Yellow Onion

1.5 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 diced onions and bell peppers to the pan, sautéing until the vegetables are softened and slightly caramelized.

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula as they begin to set.

  • 5

    Just before the eggs are fully cooked, fold in the cottage cheese to incorporate it into the scramble.

  • 6

    Remove from heat once the eggs are firm but still moist, and season with a pinch of sea salt or black pepper if desired.

Egg White Vegetable Scramble with Cottage Cheese

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

Egg White Vegetable Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

Egg whites scrambled with sautéed bell peppers, onions, and fresh spinach, finished with a dollop of low-fat cottage cheese for a velvety texture.

NUTRITION

234kcal
Protein
25.8g
Fat
7.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 tbsp Low-fat Cottage Cheese

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1/2 cup Diced Yellow Onion

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced onions and bell peppers to the pan, sautéing until the vegetables are softened and slightly caramelized.

  • 3

    Toss in the baby spinach and cook for about 1 minute until just wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula as they begin to set.

  • 5

    Just before the eggs are fully cooked, fold in the cottage cheese to incorporate it into the scramble.

  • 6

    Remove from heat once the eggs are firm but still moist, and season with a pinch of sea salt or black pepper if desired.