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 creamy cottage cheese, served alongside a slice of golden sprouted toast.

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NUTRITION

281kcal
Protein
29.5g
Fat
7g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

70g Low-fat Cottage Cheese

30g Fresh Spinach

75g Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

    Pour the liquid egg whites into the skillet and let them sit for a moment before gently stirring with a spatula.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until the mixture is creamy and heated through.

  • 6

    Serve the scramble immediately alongside a slice of golden sprouted grain 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 creamy cottage cheese, served alongside a slice of golden sprouted toast.

NUTRITION

281kcal
Protein
29.5g
Fat
7g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

70g Low-fat Cottage Cheese

30g Fresh Spinach

75g Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

    Pour the liquid egg whites into the skillet and let them sit for a moment before gently stirring with a spatula.

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until the mixture is creamy and heated through.

  • 6

    Serve the scramble immediately alongside a slice of golden sprouted grain toast.