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

Egg whites scrambled with sautéed peppers and spinach, then folded with low-fat cottage cheese for a finish that is incredibly velvety.

Try 7 days free, then $12.99 / mo.

NUTRITION

270kcal
Protein
26.7g
Fat
12.2g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

0.5 cup Red Bell Pepper, chopped

2 tbsp Onion, diced

2 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the diced onion and red bell pepper to the skillet, sautéing until the vegetables are tender and fragrant.

  • 3

    Stir in the fresh spinach and cook for one minute until it is just wilted.

  • 4

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

  • 5

    When the egg whites are nearly set, fold in the low-fat cottage cheese.

  • 6

    Remove the skillet from the heat once the mixture is hot and the texture becomes creamy and velvety.

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

Egg whites scrambled with sautéed peppers and spinach, then folded with low-fat cottage cheese for a finish that is incredibly velvety.

NUTRITION

270kcal
Protein
26.7g
Fat
12.2g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

0.5 cup Red Bell Pepper, chopped

2 tbsp Onion, diced

2 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 onion and red bell pepper to the skillet, sautéing until the vegetables are tender and fragrant.

  • 3

    Stir in the fresh spinach and cook for one minute until it is just wilted.

  • 4

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

  • 5

    When the egg whites are nearly set, fold in the low-fat cottage cheese.

  • 6

    Remove the skillet from the heat once the mixture is hot and the texture becomes creamy and velvety.