Name: Cottage Cheese and Egg White Veggie Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/2 cup Low-Fat Cottage Cheese (2%); 1 cup Baby Spinach; 1/2 cup Red Bell Pepper, chopped; 1/2 cup White Mushrooms, sliced; 1 teaspoon Extra Virgin Olive Oil; 1/4 medium Avocado, sliced

Cottage Cheese and Egg White Veggie Scramble

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Veggie Scramble

A fluffy pan-scramble of egg whites and cottage cheese tossed with sautéed bell peppers and spinach, topped with a slice of buttery avocado.

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NUTRITION

Protein

35.2g

Fat

13.3g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Red Bell Pepper, chopped

1/2 cup White Mushrooms, sliced

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado, sliced

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the chopped bell peppers and sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to soften.
3
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
4
Pour the egg and cheese mixture into the skillet with the vegetables.
5
Add the baby spinach to the pan and stir gently and continuously.
6
Cook for 3-5 minutes, scrambling the mixture until the eggs are fully set and the spinach has wilted.
7
Transfer the scramble to a plate and top with the fresh avocado slices before serving.