Name: Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 2 cups Baby Spinach; 1/2 cup Diced Red Bell Pepper; 1 tbsp Extra Virgin Olive Oil; 1/4 Avocado, sliced; 1 slice Whole Wheat Bread

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Whisked egg whites scrambled with colorful peppers and creamy cottage cheese, served with wilted spinach and toasted whole-grain bread for a satisfyingly crisp bite.

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NUTRITION

Protein

33.9g

Fat

22g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Diced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1/4 Avocado, sliced

1 slice Whole Wheat Bread

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
3
Add the baby spinach to the pan and cook for 1-2 minutes until just wilted, then move the vegetables to one side of the pan.
4
Pour the egg whites into the empty side of the skillet and let them sit for 30 seconds before gently stirring.
5
When the egg whites are nearly set, fold in the cottage cheese and the sautéed vegetables.
6
Continue to cook for another 30-60 seconds until the cottage cheese is warm and the eggs are fully cooked but still moist.
7
Toast the whole wheat bread until golden and crisp.
8
Serve the scramble immediately with the toast and top with fresh avocado slices.