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

Sautéed egg whites scrambled with creamy cottage cheese and peppers, served over a bed of wilted spinach with a side of buttery avocado.

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NUTRITION

364kcal
Protein
32.8g
Fat
12.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

35g Sliced Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté until they begin to soften.

  • 3

    Toss in the fresh baby spinach and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Pour the liquid egg whites into the same skillet and allow them to cook undisturbed for about thirty seconds.

  • 5

    Gently fold in the cottage cheese and the reserved sautéed vegetables as the egg whites begin to set.

  • 6

    Continue to scramble the mixture gently until the eggs are firm but still creamy.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with the sliced buttery avocado.

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

Sautéed egg whites scrambled with creamy cottage cheese and peppers, served over a bed of wilted spinach with a side of buttery avocado.

NUTRITION

364kcal
Protein
32.8g
Fat
12.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1/2 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

35g Sliced Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté until they begin to soften.

  • 3

    Toss in the fresh baby spinach and cook for one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Pour the liquid egg whites into the same skillet and allow them to cook undisturbed for about thirty seconds.

  • 5

    Gently fold in the cottage cheese and the reserved sautéed vegetables as the egg whites begin to set.

  • 6

    Continue to scramble the mixture gently until the eggs are firm but still creamy.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with the sliced buttery avocado.