Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach

Whisked eggs and creamy cottage cheese scrambled with colorful peppers and served over a bed of garlicky sautéed spinach, finished with buttery avocado slices.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
35.5g
Fat
24g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/2 cup Egg Whites

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

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/2 small Avocado, sliced

1 teaspoon Ghee

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3 to 4 minutes until softened.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and cottage cheese until the mixture is uniform.

  • 5

    Pour the egg and cottage cheese mixture into the skillet, cooking slowly and stirring occasionally to create soft, creamy curds.

  • 6

    Once the eggs are nearly set, fold the sautéed peppers and spinach back into the scramble to warm through.

  • 7

    Transfer to a plate and top with the fresh avocado slices and a crack of black pepper.

Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach

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

Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach

Whisked eggs and creamy cottage cheese scrambled with colorful peppers and served over a bed of garlicky sautéed spinach, finished with buttery avocado slices.

NUTRITION

429kcal
Protein
35.5g
Fat
24g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/2 cup Egg Whites

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

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/2 small Avocado, sliced

1 teaspoon Ghee

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3 to 4 minutes until softened.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and cottage cheese until the mixture is uniform.

  • 5

    Pour the egg and cottage cheese mixture into the skillet, cooking slowly and stirring occasionally to create soft, creamy curds.

  • 6

    Once the eggs are nearly set, fold the sautéed peppers and spinach back into the scramble to warm through.

  • 7

    Transfer to a plate and top with the fresh avocado slices and a crack of black pepper.