Name: Cottage Cheese Scramble with Sautéed Vegetables and Cheddar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Low-Fat Cottage Cheese; 1 ounce Sharp Cheddar Cheese; 1/2 cup Red Bell Pepper, diced; 1 cup Fresh Spinach; 1 teaspoon Olive Oil; 1/2 cup Red Potatoes, diced

Cottage Cheese Scramble with Sautéed Vegetables and Cheddar

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Vegetables and Cheddar

Pan-scrambled eggs and cottage cheese folded with sautéed bell peppers and spinach, topped with sharp cheddar that is wonderfully melty.

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NUTRITION

Protein

29.1g

Fat

24.8g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 ounce Sharp Cheddar Cheese

1/2 cup Red Bell Pepper, diced

1 cup Fresh Spinach

1 teaspoon Olive Oil

1/2 cup Red Potatoes, diced

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PREPARATION

1
Dice the red potatoes into small cubes and sauté in a non-stick skillet with half the olive oil over medium heat until golden and tender.
2
Add the diced red bell peppers to the skillet and cook until they begin to soften.
3
Whisk the eggs and cottage cheese together in a small bowl until well combined.
4
Toss the fresh spinach into the skillet and stir until just wilted.
5
Pour the egg and cottage cheese mixture over the vegetables and cook over medium-low heat, stirring occasionally.
6
Once the eggs are nearly set, sprinkle the shredded cheddar cheese over the top.
7
Cover the pan for a few seconds until the cheese is completely melted and the scramble is fluffy.
8
Serve the scramble immediately alongside the crispy roasted potatoes.