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, folded with creamy cottage cheese and topped with buttery sliced avocado.

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NUTRITION

304kcal
Protein
31.5g
Fat
13.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

180g Liquid Egg Whites

85g Low-Fat Cottage Cheese (2%)

30g Fresh Baby Spinach

50g Diced Red Bell Pepper

5g Extra Virgin Olive Oil

45g Sliced Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the baby spinach and cook for 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Stir the eggs gently with a spatula until they are mostly opaque and set.

  • 6

    Fold in the cottage cheese and cook for another 30 seconds until the mixture is creamy and hot.

  • 7

    Remove from heat immediately and serve topped with the fresh sliced avocado.

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, folded with creamy cottage cheese and topped with buttery sliced avocado.

NUTRITION

304kcal
Protein
31.5g
Fat
13.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

180g Liquid Egg Whites

85g Low-Fat Cottage Cheese (2%)

30g Fresh Baby Spinach

50g Diced Red Bell Pepper

5g Extra Virgin Olive Oil

45g Sliced Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the baby spinach and cook for 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Stir the eggs gently with a spatula until they are mostly opaque and set.

  • 6

    Fold in the cottage cheese and cook for another 30 seconds until the mixture is creamy and hot.

  • 7

    Remove from heat immediately and serve topped with the fresh sliced avocado.