Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Skillet-scrambled egg whites with fresh baby spinach and protein-rich cottage cheese, served alongside a handful of juicy blueberries.

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NUTRITION

220kcal
Protein
24.5g
Fat
7g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites

80g 2% Cottage Cheese

60g Fresh Baby Spinach

1 tsp Avocado Oil

50g Red Bell Pepper

1/4 tsp Garlic Powder

37g Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and baby spinach to the pan and sauté until the spinach is wilted and the peppers are tender.

  • 3

    In a small bowl, whisk the egg whites with the garlic powder until combined.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula as they begin to set.

  • 5

    When the eggs are nearly cooked through, fold in the cottage cheese and continue to stir for 30 seconds until warmed through and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side.

Egg White and Spinach Scramble with Cottage Cheese

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

Egg White and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Skillet-scrambled egg whites with fresh baby spinach and protein-rich cottage cheese, served alongside a handful of juicy blueberries.

NUTRITION

220kcal
Protein
24.5g
Fat
7g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites

80g 2% Cottage Cheese

60g Fresh Baby Spinach

1 tsp Avocado Oil

50g Red Bell Pepper

1/4 tsp Garlic Powder

37g Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and baby spinach to the pan and sauté until the spinach is wilted and the peppers are tender.

  • 3

    In a small bowl, whisk the egg whites with the garlic powder until combined.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula as they begin to set.

  • 5

    When the eggs are nearly cooked through, fold in the cottage cheese and continue to stir for 30 seconds until warmed through and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side.