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

Sautéed bell peppers and spinach scrambled with fluffy egg whites and cottage cheese, served with a slice of warm, crunchy sprouted toast.

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NUTRITION

278kcal
Protein
25.1g
Fat
9.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook for 1 minute just until wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the sautéed vegetables.

  • 6

    Cook, stirring gently with a spatula, until the egg whites are set and fluffy.

  • 7

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm, crunchy sprouted toast.

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

Sautéed bell peppers and spinach scrambled with fluffy egg whites and cottage cheese, served with a slice of warm, crunchy sprouted toast.

NUTRITION

278kcal
Protein
25.1g
Fat
9.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook for 1 minute just until wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the sautéed vegetables.

  • 6

    Cook, stirring gently with a spatula, until the egg whites are set and fluffy.

  • 7

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm, crunchy sprouted toast.