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

Pan-scrambled egg whites folded with sautéed peppers, spinach, and creamy cottage cheese, served with a slice of golden toasted sprouted grain bread.

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NUTRITION

321kcal
Protein
26.9g
Fat
13g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup liquid egg whites

1/4 cup 2% cottage cheese

1 cup baby spinach

1/4 cup diced red bell pepper

1/4 cup sliced mushrooms

1 tsp olive oil

1 slice sprouted grain bread

1.5 oz avocado

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PREPARATION

  • 1

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

  • 2

    Add diced bell peppers and sliced mushrooms to the pan and sauté until tender.

  • 3

    Add the baby spinach and cook until just wilted.

  • 4

    Pour in the egg whites and stir gently with a spatula.

  • 5

    Once the egg whites are almost cooked through, fold in the cottage cheese until the mixture is creamy and hot.

  • 6

    Serve the scramble with a side of toasted sprouted grain bread and fresh avocado slices.

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

Pan-scrambled egg whites folded with sautéed peppers, spinach, and creamy cottage cheese, served with a slice of golden toasted sprouted grain bread.

NUTRITION

321kcal
Protein
26.9g
Fat
13g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup liquid egg whites

1/4 cup 2% cottage cheese

1 cup baby spinach

1/4 cup diced red bell pepper

1/4 cup sliced mushrooms

1 tsp olive oil

1 slice sprouted grain bread

1.5 oz avocado

PREPARATION

  • 1

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

  • 2

    Add diced bell peppers and sliced mushrooms to the pan and sauté until tender.

  • 3

    Add the baby spinach and cook until just wilted.

  • 4

    Pour in the egg whites and stir gently with a spatula.

  • 5

    Once the egg whites are almost cooked through, fold in the cottage cheese until the mixture is creamy and hot.

  • 6

    Serve the scramble with a side of toasted sprouted grain bread and fresh avocado slices.