Egg White Veggie Scramble with Cottage Cheese and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Avocado

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with protein-rich cottage cheese and fresh avocado for a buttery finish.

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NUTRITION

370kcal
Protein
31.6g
Fat
21g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites

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

1/2 medium Avocado

2 cups Baby Spinach

1/2 cup Red Bell Pepper, diced

2 teaspoons Extra Virgin Olive Oil

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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 skillet and sauté for 3 to 4 minutes until they begin to soften.

  • 3

    Add the baby spinach and cook for 1 minute until just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until the eggs are fully set.

  • 5

    Turn off the heat and stir in the cottage cheese until it is well combined and warmed through.

  • 6

    Transfer the scramble to a plate and top with the sliced avocado and a pinch of sea salt or black pepper.

Egg White Veggie Scramble with Cottage Cheese and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Avocado

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with protein-rich cottage cheese and fresh avocado for a buttery finish.

NUTRITION

370kcal
Protein
31.6g
Fat
21g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites

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

1/2 medium Avocado

2 cups Baby Spinach

1/2 cup Red Bell Pepper, diced

2 teaspoons Extra Virgin Olive Oil

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 skillet and sauté for 3 to 4 minutes until they begin to soften.

  • 3

    Add the baby spinach and cook for 1 minute until just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until the eggs are fully set.

  • 5

    Turn off the heat and stir in the cottage cheese until it is well combined and warmed through.

  • 6

    Transfer the scramble to a plate and top with the sliced avocado and a pinch of sea salt or black pepper.