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

Fluffy egg whites scrambled with sautéed peppers and spinach, finished with dollops of cottage cheese and served with buttery avocado on sprouted toast.

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NUTRITION

450kcal
Protein
26.5g
Fat
26.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tbsp Avocado Oil

1 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

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PREPARATION

  • 1

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

  • 2

    Add the diced red peppers and sauté for three minutes until slightly softened.

  • 3

    Toss in the fresh spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula.

  • 5

    When the eggs are nearly set, fold in the cottage cheese until warmed through.

  • 6

    Toast the sprouted grain bread and top with the sliced avocado.

  • 7

    Season the scramble with a pinch of sea salt and black pepper before serving alongside the toast.

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

Fluffy egg whites scrambled with sautéed peppers and spinach, finished with dollops of cottage cheese and served with buttery avocado on sprouted toast.

NUTRITION

450kcal
Protein
26.5g
Fat
26.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tbsp Avocado Oil

1 cup Fresh Spinach

1/4 cup diced Red Bell Pepper

PREPARATION

  • 1

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

  • 2

    Add the diced red peppers and sauté for three minutes until slightly softened.

  • 3

    Toss in the fresh spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula.

  • 5

    When the eggs are nearly set, fold in the cottage cheese until warmed through.

  • 6

    Toast the sprouted grain bread and top with the sliced avocado.

  • 7

    Season the scramble with a pinch of sea salt and black pepper before serving alongside the toast.