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 with a slice of golden toasted sprouted grain bread.

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NUTRITION

292kcal
Protein
24.6g
Fat
10.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1/2 cup Diced Red Bell Pepper

1 cup Fresh Baby Spinach

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh baby spinach and cook until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and let them sit for 30 seconds before gently folding with a spatula.

  • 5

    Stir in the cottage cheese and continue to cook until the egg whites are fully set and the mixture is creamy.

  • 6

    Transfer the scramble to a plate and serve immediately with a slice of toasted sprouted grain bread.

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 with a slice of golden toasted sprouted grain bread.

NUTRITION

292kcal
Protein
24.6g
Fat
10.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1/2 cup Diced Red Bell Pepper

1 cup Fresh Baby Spinach

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the fresh baby spinach and cook until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and let them sit for 30 seconds before gently folding with a spatula.

  • 5

    Stir in the cottage cheese and continue to cook until the egg whites are fully set and the mixture is creamy.

  • 6

    Transfer the scramble to a plate and serve immediately with a slice of toasted sprouted grain bread.