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

Pan-scrambled egg whites tossed with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

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NUTRITION

280kcal
Protein
33.6g
Fat
9.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup diced Red Bell Pepper

2 tablespoons diced Yellow Onion

1.5 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and onions to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 3

    Add the fresh spinach to the skillet and stir constantly until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the egg whites with a spatula until they are mostly set but still slightly moist.

  • 6

    Fold in the cottage cheese and continue to cook for 30-60 seconds until the cheese is warmed through and the scramble is creamy.

  • 7

    Remove from heat immediately and serve warm.

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

Pan-scrambled egg whites tossed with sautéed peppers and spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

NUTRITION

280kcal
Protein
33.6g
Fat
9.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup diced Red Bell Pepper

2 tablespoons diced Yellow Onion

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and onions to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 3

    Add the fresh spinach to the skillet and stir constantly until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the egg whites with a spatula until they are mostly set but still slightly moist.

  • 6

    Fold in the cottage cheese and continue to cook for 30-60 seconds until the cheese is warmed through and the scramble is creamy.

  • 7

    Remove from heat immediately and serve warm.