Egg and Cottage Cheese Veggie Scramble

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

Egg and Cottage Cheese Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Veggie Scramble

Scrambled eggs and cottage cheese folded with sautéed peppers and spinach, served with fresh berries and buttery avocado.

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NUTRITION

419kcal
Protein
30g
Fat
23.2g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

1/2 small Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until tender.

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

    Whisk the whole eggs and egg whites together in a small bowl and pour into the skillet.

  • 5

    Allow the eggs to sit for 30 seconds, then gently stir in the cottage cheese.

  • 6

    Continue to fold the mixture until the eggs are cooked through but still moist and creamy.

  • 7

    Transfer the scramble to a plate and serve with sliced avocado and a side of fresh blueberries.

Egg and Cottage Cheese Veggie Scramble

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

Egg and Cottage Cheese Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Veggie Scramble

Scrambled eggs and cottage cheese folded with sautéed peppers and spinach, served with fresh berries and buttery avocado.

NUTRITION

419kcal
Protein
30g
Fat
23.2g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

1/2 small Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until tender.

  • 3

    Toss in the fresh spinach and cook just until wilted.

  • 4

    Whisk the whole eggs and egg whites together in a small bowl and pour into the skillet.

  • 5

    Allow the eggs to sit for 30 seconds, then gently stir in the cottage cheese.

  • 6

    Continue to fold the mixture until the eggs are cooked through but still moist and creamy.

  • 7

    Transfer the scramble to a plate and serve with sliced avocado and a side of fresh blueberries.