Fluffy Egg Whites with Herbs

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

Fluffy Egg Whites with Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Whites with Herbs

Lightly whisked egg whites and whole eggs scrambled with creamy cottage cheese and fresh garden herbs, served with toasted sourdough and rich avocado for a clean, vibrant start.

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NUTRITION

883kcal
Protein
90.5g
Fat
42.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cup liquid egg whites

2 large eggs

1 cup low-fat cottage cheese

1 tbsp ghee

1 slice sourdough bread

0.5 whole avocado

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a large bowl, whisk together the liquid egg whites, whole eggs, low-fat cottage cheese, sea salt, and black pepper until the mixture is frothy and well combined.

  • 2

    Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface evenly.

  • 3

    Pour the egg mixture into the skillet and let it cook undisturbed for 1 minute until the bottom begins to set.

  • 4

    Using a silicone spatula, gently fold the eggs from the edges toward the center to create soft, fluffy curds, continuing until they are just set but still moist.

  • 5

    Stir in the freshly chopped chives and parsley during the last 30 seconds of cooking, then remove from heat immediately.

  • 6

    Toast the sourdough bread and top with sliced avocado, serving it alongside the herb-flecked eggs for a complete meal.

Fluffy Egg Whites with Herbs

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

Fluffy Egg Whites with Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Whites with Herbs

Lightly whisked egg whites and whole eggs scrambled with creamy cottage cheese and fresh garden herbs, served with toasted sourdough and rich avocado for a clean, vibrant start.

NUTRITION

883kcal
Protein
90.5g
Fat
42.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cup liquid egg whites

2 large eggs

1 cup low-fat cottage cheese

1 tbsp ghee

1 slice sourdough bread

0.5 whole avocado

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a large bowl, whisk together the liquid egg whites, whole eggs, low-fat cottage cheese, sea salt, and black pepper until the mixture is frothy and well combined.

  • 2

    Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface evenly.

  • 3

    Pour the egg mixture into the skillet and let it cook undisturbed for 1 minute until the bottom begins to set.

  • 4

    Using a silicone spatula, gently fold the eggs from the edges toward the center to create soft, fluffy curds, continuing until they are just set but still moist.

  • 5

    Stir in the freshly chopped chives and parsley during the last 30 seconds of cooking, then remove from heat immediately.

  • 6

    Toast the sourdough bread and top with sliced avocado, serving it alongside the herb-flecked eggs for a complete meal.