Name: Egg White Vegetable Scramble with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Egg Whites; 1/3 cup Low-Fat Cottage Cheese (2%); 1 cup Baby Spinach; 1/2 cup sliced White Mushrooms; 1/4 cup diced Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1 oz sliced Avocado; 1 slice Sprouted Grain Bread

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.

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Cottage Cheese

Fluffy egg whites scrambled with garden vegetables and creamy cottage cheese, served alongside sprouted grain toast and buttery avocado.

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NUTRITION

Protein

31.6g

Fat

11.7g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/3 cup Low-Fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup sliced White Mushrooms

1/4 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 oz sliced Avocado

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the diced red bell peppers and sliced mushrooms to the pan and sauté until tender and slightly browned.
3
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
4
Pour the egg mixture into the skillet with the sautéed vegetables.
5
Gently stir the eggs with a heat-resistant spatula until they begin to set into soft curds.
6
Fold in the fresh baby spinach and cook for 30 seconds until the leaves are just wilted.
7
Season the scramble with a pinch of sea salt and black pepper to taste.
8
Toast the sprouted grain bread until golden and crisp.
9
Serve the scramble immediately alongside the toast and fresh avocado slices.