Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

Fluffy egg whites scrambled with sautéed peppers and fresh spinach, folded with creamy cottage cheese and served with toasted sprouted grain bread.

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NUTRITION

391kcal
Protein
31.7g
Fat
17.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup Red Bell Pepper, diced

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat and sauté the diced red bell peppers until they begin to soften.

  • 2

    Add the fresh spinach to the skillet and toss until it is just wilted and bright green.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown and serve alongside the warm scramble.

Egg White Veggie Scramble with Cottage Cheese and Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Fresh Spinach

Fluffy egg whites scrambled with sautéed peppers and fresh spinach, folded with creamy cottage cheese and served with toasted sprouted grain bread.

NUTRITION

391kcal
Protein
31.7g
Fat
17.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

0.5 cup Red Bell Pepper, diced

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat and sauté the diced red bell peppers until they begin to soften.

  • 2

    Add the fresh spinach to the skillet and toss until it is just wilted and bright green.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown and serve alongside the warm scramble.