Egg White Veggie Scramble with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with cottage cheese and peppers, served over garlicky sautéed spinach with a slice of golden toasted sprouted bread.

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NUTRITION

389kcal
Protein
33.4g
Fat
16.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup diced Red Bell Pepper

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1 clove Garlic, minced

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PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the minced garlic and spinach until the leaves are just wilted.

  • 2

    Remove the spinach from the pan and set aside.

  • 3

    Add the remaining oil and diced red bell peppers to the skillet, sautéing for a few minutes until tender.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden.

  • 7

    Plate the sautéed spinach, top with the egg white scramble, and serve with the toast on the side.

Egg White Veggie Scramble with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with cottage cheese and peppers, served over garlicky sautéed spinach with a slice of golden toasted sprouted bread.

NUTRITION

389kcal
Protein
33.4g
Fat
16.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup diced Red Bell Pepper

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

1 clove Garlic, minced

PREPARATION

  • 1

    Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the minced garlic and spinach until the leaves are just wilted.

  • 2

    Remove the spinach from the pan and set aside.

  • 3

    Add the remaining oil and diced red bell peppers to the skillet, sautéing for a few minutes until tender.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden.

  • 7

    Plate the sautéed spinach, top with the egg white scramble, and serve with the toast on the side.