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, spinach, and mushrooms, finished with a dollop of cottage cheese and topped with buttery avocado.

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NUTRITION

321kcal
Protein
36.2g
Fat
12.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/2 cup White Button Mushrooms, sliced

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and sliced mushrooms to the skillet and sauté for 3-4 minutes until the vegetables are tender.

  • 3

    Add the fresh spinach to the pan and toss until it is just wilted.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites.

  • 5

    Using a spatula, gently scramble the egg whites with the vegetables until they are almost set.

  • 6

    Gently fold in the cottage cheese and cook for another 30-60 seconds until heated through and creamy.

  • 7

    Transfer the scramble to a plate and top with the sliced avocado before serving.

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, spinach, and mushrooms, finished with a dollop of cottage cheese and topped with buttery avocado.

NUTRITION

321kcal
Protein
36.2g
Fat
12.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/2 cup White Button Mushrooms, sliced

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and sliced mushrooms to the skillet and sauté for 3-4 minutes until the vegetables are tender.

  • 3

    Add the fresh spinach to the pan and toss until it is just wilted.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites.

  • 5

    Using a spatula, gently scramble the egg whites with the vegetables until they are almost set.

  • 6

    Gently fold in the cottage cheese and cook for another 30-60 seconds until heated through and creamy.

  • 7

    Transfer the scramble to a plate and top with the sliced avocado before serving.