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, onions, and spinach, finished with a dollop of creamy cottage cheese for a protein-packed, velvety texture.

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NUTRITION

295kcal
Protein
25.8g
Fat
15.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Liquid Egg Whites

0.25 cup Low-fat Cottage Cheese

1 cup Baby Spinach

0.5 cup chopped Red Bell Pepper

0.25 cup diced Yellow Onion

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced onions and red bell peppers, sautéing for 3-4 minutes until softened.

  • 3

    Add the baby spinach to the skillet and cook until just wilted.

  • 4

    Pour in the liquid egg whites and lower the heat slightly.

  • 5

    Gently scramble the egg whites with a spatula until they begin to set.

  • 6

    Stir in the cottage cheese and continue to cook for another minute until the mixture is hot and creamy.

  • 7

    Season with a pinch of salt and black pepper to taste and serve 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, onions, and spinach, finished with a dollop of creamy cottage cheese for a protein-packed, velvety texture.

NUTRITION

295kcal
Protein
25.8g
Fat
15.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Liquid Egg Whites

0.25 cup Low-fat Cottage Cheese

1 cup Baby Spinach

0.5 cup chopped Red Bell Pepper

0.25 cup diced Yellow Onion

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced onions and red bell peppers, sautéing for 3-4 minutes until softened.

  • 3

    Add the baby spinach to the skillet and cook until just wilted.

  • 4

    Pour in the liquid egg whites and lower the heat slightly.

  • 5

    Gently scramble the egg whites with a spatula until they begin to set.

  • 6

    Stir in the cottage cheese and continue to cook for another minute until the mixture is hot and creamy.

  • 7

    Season with a pinch of salt and black pepper to taste and serve immediately.