Cottage Cheese Egg White Scramble with Roasted Peppers

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

Cottage Cheese Egg White Scramble with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Roasted Peppers

A high-volume egg white scramble folded with creamy cottage cheese and smoky roasted peppers, topped with buttery sliced avocado.

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NUTRITION

388kcal
Protein
36.2g
Fat
18.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1/2 cup Jarred Roasted Red Peppers, chopped

2 cups Fresh Baby Spinach

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach and chopped roasted red peppers to the pan, sautéing for 2 minutes until the spinach is wilted.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the vegetables.

  • 5

    Cook the mixture, stirring frequently with a silicone spatula, until the eggs are fully set and the cottage cheese is warm and melty.

  • 6

    Remove from heat and season with freshly cracked black pepper or red pepper flakes if desired.

  • 7

    Transfer the scramble to a plate and top with the buttery sliced avocado before serving.

Cottage Cheese Egg White Scramble with Roasted Peppers

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

Cottage Cheese Egg White Scramble with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Roasted Peppers

A high-volume egg white scramble folded with creamy cottage cheese and smoky roasted peppers, topped with buttery sliced avocado.

NUTRITION

388kcal
Protein
36.2g
Fat
18.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1/2 cup Jarred Roasted Red Peppers, chopped

2 cups Fresh Baby Spinach

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach and chopped roasted red peppers to the pan, sautéing for 2 minutes until the spinach is wilted.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the vegetables.

  • 5

    Cook the mixture, stirring frequently with a silicone spatula, until the eggs are fully set and the cottage cheese is warm and melty.

  • 6

    Remove from heat and season with freshly cracked black pepper or red pepper flakes if desired.

  • 7

    Transfer the scramble to a plate and top with the buttery sliced avocado before serving.