Name: Egg White and Cottage Cheese Veggie Scramble with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 2 cups Baby Spinach; 0.5 cup Red Bell Pepper; 0.25 cup Yellow Onion; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread

Egg White and Cottage Cheese Veggie Scramble with Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Veggie Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and colorful peppers, served over a bed of garlicky sautéed spinach with a side of crunchy toasted sprouted bread.

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NUTRITION

Protein

33.1g

Fat

16.1g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

0.5 cup Red Bell Pepper

0.25 cup Yellow Onion

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the diced onions and bell peppers, sautéing until they are soft and slightly caramelized.
3
Toss in the fresh baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
4
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
5
Pour the egg mixture into the same skillet and cook, stirring gently, until the eggs are set and fluffy.
6
Fold the sautéed vegetables back into the scramble to warm through.
7
Serve the scramble immediately alongside a slice of crunchy toasted sprouted grain bread.