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 vibrant bell peppers and fresh spinach, topped with a dollop of cottage cheese for a finish that is exceptionally creamy.

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NUTRITION

269kcal
Protein
23.1g
Fat
14.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

140g Egg Whites

50g 2% Cottage Cheese

30g Baby Spinach

50g Red Bell Pepper

6g Extra Virgin Olive Oil

50g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for three minutes until it begins to soften.

  • 3

    Toss in the baby spinach and cook just until the leaves are wilted.

  • 4

    Whisk the egg whites in a small bowl then pour them into the skillet over the vegetables.

  • 5

    Gently stir the mixture with a heat-resistant spatula until the egg whites are set and opaque.

  • 6

    Fold in the cottage cheese and remove the pan from the heat immediately to prevent the cheese from melting away.

  • 7

    Transfer the scramble to a plate and garnish with fresh avocado slices.

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 vibrant bell peppers and fresh spinach, topped with a dollop of cottage cheese for a finish that is exceptionally creamy.

NUTRITION

269kcal
Protein
23.1g
Fat
14.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

140g Egg Whites

50g 2% Cottage Cheese

30g Baby Spinach

50g Red Bell Pepper

6g Extra Virgin Olive Oil

50g Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for three minutes until it begins to soften.

  • 3

    Toss in the baby spinach and cook just until the leaves are wilted.

  • 4

    Whisk the egg whites in a small bowl then pour them into the skillet over the vegetables.

  • 5

    Gently stir the mixture with a heat-resistant spatula until the egg whites are set and opaque.

  • 6

    Fold in the cottage cheese and remove the pan from the heat immediately to prevent the cheese from melting away.

  • 7

    Transfer the scramble to a plate and garnish with fresh avocado slices.