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.

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Sautéed egg whites and veggies are folded with cottage cheese for a high-protein breakfast served with sliced avocado and golden toasted bread.

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NUTRITION

384kcal
Protein
32g
Fat
16g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/3 medium Avocado

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper until it begins to soften.

  • 3

    Add the fresh baby spinach to the pan and cook until just wilted.

  • 4

    Whisk the egg whites in a small bowl and pour them into the skillet with the vegetables.

  • 5

    Gently fold the cottage cheese into the eggs as they begin to set.

  • 6

    Continue to cook, stirring occasionally, until the eggs are firm but still moist.

  • 7

    Serve the scramble alongside a slice of toasted whole wheat bread topped with fresh avocado slices.

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.

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Sautéed egg whites and veggies are folded with cottage cheese for a high-protein breakfast served with sliced avocado and golden toasted bread.

NUTRITION

384kcal
Protein
32g
Fat
16g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/3 medium Avocado

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

    Sauté the diced red bell pepper until it begins to soften.

  • 3

    Add the fresh baby spinach to the pan and cook until just wilted.

  • 4

    Whisk the egg whites in a small bowl and pour them into the skillet with the vegetables.

  • 5

    Gently fold the cottage cheese into the eggs as they begin to set.

  • 6

    Continue to cook, stirring occasionally, until the eggs are firm but still moist.

  • 7

    Serve the scramble alongside a slice of toasted whole wheat bread topped with fresh avocado slices.