Cottage Cheese Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Red Peppers

Pan-scrambled eggs with creamy cottage cheese, spinach, and roasted red peppers, served with fresh cantaloupe for a velvety finish.

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NUTRITION

351kcal
Protein
32.9g
Fat
17.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/4 cup Roasted Red Peppers, chopped

1 tsp Avocado Oil

1/2 cup Cantaloupe, cubed

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PREPARATION

  • 1

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 2

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

  • 3

    Add the baby spinach and chopped roasted red peppers to the skillet, sautéing for 1-2 minutes until the spinach has wilted.

  • 4

    Reduce the heat to medium-low and pour in the egg mixture.

  • 5

    Let the eggs sit for about 30 seconds, then gently fold in the cottage cheese.

  • 6

    Continue to scramble the mixture slowly with a spatula until the eggs are just set but still appear moist and creamy.

  • 7

    Remove from heat immediately to prevent overcooking and season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve the warm scramble alongside the fresh cubed cantaloupe.

Cottage Cheese Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Red Peppers

Pan-scrambled eggs with creamy cottage cheese, spinach, and roasted red peppers, served with fresh cantaloupe for a velvety finish.

NUTRITION

351kcal
Protein
32.9g
Fat
17.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1/4 cup Roasted Red Peppers, chopped

1 tsp Avocado Oil

1/2 cup Cantaloupe, cubed

PREPARATION

  • 1

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 2

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

  • 3

    Add the baby spinach and chopped roasted red peppers to the skillet, sautéing for 1-2 minutes until the spinach has wilted.

  • 4

    Reduce the heat to medium-low and pour in the egg mixture.

  • 5

    Let the eggs sit for about 30 seconds, then gently fold in the cottage cheese.

  • 6

    Continue to scramble the mixture slowly with a spatula until the eggs are just set but still appear moist and creamy.

  • 7

    Remove from heat immediately to prevent overcooking and season with a pinch of sea salt and black pepper if desired.

  • 8

    Serve the warm scramble alongside the fresh cubed cantaloupe.