Name: Egg White Veggie Scramble with Cottage Cheese and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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 Red Bell Pepper, diced; 1 tsp Extra Virgin Olive Oil; 1/2 medium Avocado, sliced; 1 slice Whole Grain Bread, toasted

Egg White Veggie Scramble with Cottage Cheese and 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 Veggie Scramble with Cottage Cheese and Spinach

Pan-scrambled egg whites folded with creamy cottage cheese and fresh spinach, served with sliced avocado and toasted whole-grain bread for a buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.8g

Fat

19.5g

Carbs

34.7g

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 Red Bell Pepper, diced

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 slice Whole Grain Bread, toasted

Try 7 days free, then $12.99 / mo.

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 3-4 minutes until softened.
3
Toss in the fresh baby spinach and cook until the leaves are just wilted.
4
Pour the liquid egg whites into the skillet and cook, stirring gently with a spatula to form soft curds.
5
When the egg whites are nearly set, fold in the cottage cheese and continue to cook for 1 minute until warmed through and creamy.
6
Toast the slice of whole grain bread until golden brown.
7
Plate the scramble alongside the toast and top with the sliced avocado.