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 colorful peppers and onions, served over garlic-sautéed spinach with a dollop of creamy cottage cheese.

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NUTRITION

346kcal
Protein
30.9g
Fat
18.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

100g 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Diced Red Bell Pepper

30g Diced Red Onion

1 tbsp Avocado Oil

1 tsp Hemp Hearts

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell peppers to the pan and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove all vegetables from the pan and set them aside on a plate.

  • 4

    Wipe the skillet if necessary and pour in the egg whites, stirring gently with a silicone spatula to create soft curds.

  • 5

    When the egg whites are nearly cooked through but still slightly moist, fold the sautéed vegetables and the cottage cheese into the eggs.

  • 6

    Continue to cook for 1 minute until the cottage cheese is warm and integrated.

  • 7

    Transfer the scramble to a plate and finish with a sprinkle of hemp hearts for a nutty crunch.

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 colorful peppers and onions, served over garlic-sautéed spinach with a dollop of creamy cottage cheese.

NUTRITION

346kcal
Protein
30.9g
Fat
18.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

100g 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Diced Red Bell Pepper

30g Diced Red Onion

1 tbsp Avocado Oil

1 tsp Hemp Hearts

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell peppers to the pan and sauté for 3-4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook just until wilted, then remove all vegetables from the pan and set them aside on a plate.

  • 4

    Wipe the skillet if necessary and pour in the egg whites, stirring gently with a silicone spatula to create soft curds.

  • 5

    When the egg whites are nearly cooked through but still slightly moist, fold the sautéed vegetables and the cottage cheese into the eggs.

  • 6

    Continue to cook for 1 minute until the cottage cheese is warm and integrated.

  • 7

    Transfer the scramble to a plate and finish with a sprinkle of hemp hearts for a nutty crunch.