Name: Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg Whites; 0.5 cup Low-Fat Cottage Cheese (2%); 2 cups Baby Spinach; 0.25 cup Red Bell Pepper, chopped; 0.25 cup Yellow Onion, chopped; 1 teaspoon Extra Virgin Olive Oil; 0.25 medium Avocado, sliced; 1 slice Sprouted Grain Toast

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Lightly scrambled egg whites folded with cottage cheese and tender spinach, finished with a side of buttery avocado.

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NUTRITION

Protein

32.6g

Fat

13.7g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese (2%)

2 cups Baby Spinach

0.25 cup Red Bell Pepper, chopped

0.25 cup Yellow Onion, chopped

1 teaspoon Extra Virgin Olive Oil

0.25 medium Avocado, sliced

1 slice Sprouted Grain Toast

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
2
Add the chopped onions and red bell peppers to the skillet and sauté until the vegetables are softened and fragrant.
3
Toss in the baby spinach and cook for about one minute until it is just wilted.
4
In a small bowl, lightly whisk the egg whites and pour them into the skillet with the vegetables.
5
Gently stir the egg whites until they are almost fully set.
6
Fold in the cottage cheese and continue to cook for another 30 seconds until the mixture is warm and creamy.
7
Toast the sprouted grain bread until golden brown.
8
Plate the scramble alongside the toast and top with the fresh avocado slices.