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

Fluffy egg whites scrambled with vibrant bell peppers and spinach, finished with a dollop of creamy cottage cheese and sliced avocado for a buttery finish.

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NUTRITION

296kcal
Protein
28.7g
Fat
13.7g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup Low-Fat Cottage Cheese

0.33 medium Avocado

1 cup Baby Spinach

0.5 cup Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until tender.

  • 3

    Toss in the baby spinach and cook just until wilted.

  • 4

    Pour the liquid egg whites into the skillet, stirring occasionally with a silicone spatula.

  • 5

    When the eggs are nearly set but still slightly wet, fold in the cottage cheese.

  • 6

    Continue to cook for 1 minute until the mixture is creamy and heated through.

  • 7

    Transfer to a plate and top 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

Fluffy egg whites scrambled with vibrant bell peppers and spinach, finished with a dollop of creamy cottage cheese and sliced avocado for a buttery finish.

NUTRITION

296kcal
Protein
28.7g
Fat
13.7g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup Low-Fat Cottage Cheese

0.33 medium Avocado

1 cup Baby Spinach

0.5 cup Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until tender.

  • 3

    Toss in the baby spinach and cook just until wilted.

  • 4

    Pour the liquid egg whites into the skillet, stirring occasionally with a silicone spatula.

  • 5

    When the eggs are nearly set but still slightly wet, fold in the cottage cheese.

  • 6

    Continue to cook for 1 minute until the mixture is creamy and heated through.

  • 7

    Transfer to a plate and top with the fresh sliced avocado.