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: 150g Egg Whites; 1/3 cup Low-Fat Cottage Cheese; 2 cups Fresh Spinach; 1/2 cup diced Red Bell Pepper; 2 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 20g Avocado

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

Fluffy egg whites scrambled with creamy cottage cheese and peppers, served over a bed of wilted spinach with a side of rich avocado.

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NUTRITION

Protein

31.3g

Fat

14.8g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1/3 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup diced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

20g Avocado

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PREPARATION

1
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
2
Add the diced red bell peppers and sauté for 3-4 minutes until they begin to soften.
3
Add the fresh spinach to the pan and cook until just wilted, then remove the vegetables from the pan and set aside.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Wipe the skillet clean and add the remaining teaspoon of olive oil.
6
Pour the egg white mixture into the pan and cook over medium-low heat, stirring gently until the eggs are soft and scrambled.
7
Fold the sautéed peppers back into the scramble.
8
Toast the sprouted grain bread until golden brown.
9
Plate the scramble over the bed of wilted spinach and serve alongside the toast topped with sliced avocado.