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

Pan-scrambled egg whites with sautéed peppers and spinach, folded with low-fat cottage cheese and served with a side of sweet, bursting blueberries.

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NUTRITION

311kcal
Protein
28.9g
Fat
7.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Bell Peppers

1 cup Fresh Baby Spinach

1 1/4 cups Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the liquid egg whites into the skillet with the vegetables.

  • 5

    Scramble the eggs gently with a spatula until they are mostly set but still slightly moist.

  • 6

    Fold in the cottage cheese and continue to cook for 30-60 seconds until the cheese is warmed through and the eggs are fully cooked.

  • 7

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

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

Pan-scrambled egg whites with sautéed peppers and spinach, folded with low-fat cottage cheese and served with a side of sweet, bursting blueberries.

NUTRITION

311kcal
Protein
28.9g
Fat
7.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Bell Peppers

1 cup Fresh Baby Spinach

1 1/4 cups Fresh Blueberries

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the liquid egg whites into the skillet with the vegetables.

  • 5

    Scramble the eggs gently with a spatula until they are mostly set but still slightly moist.

  • 6

    Fold in the cottage cheese and continue to cook for 30-60 seconds until the cheese is warmed through and the eggs are fully cooked.

  • 7

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