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

A fluffy scramble of egg whites and sautéed peppers folded with creamy cottage cheese, served with fresh avocado for a silky finish.

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NUTRITION

330kcal
Protein
29.3g
Fat
17.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup diced Red Bell Pepper

0.5 medium Avocado

1 teaspoon 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 pan and sauté for 3 to 4 minutes until they begin to soften.

  • 3

    Add the baby spinach to the skillet and stir until the leaves are just wilted.

  • 4

    Pour the 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.

  • 6

    Transfer the scramble to a plate and serve immediately with sliced avocado on top.

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

A fluffy scramble of egg whites and sautéed peppers folded with creamy cottage cheese, served with fresh avocado for a silky finish.

NUTRITION

330kcal
Protein
29.3g
Fat
17.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup diced Red Bell Pepper

0.5 medium Avocado

1 teaspoon 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 pan and sauté for 3 to 4 minutes until they begin to soften.

  • 3

    Add the baby spinach to the skillet and stir until the leaves are just wilted.

  • 4

    Pour the 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.

  • 6

    Transfer the scramble to a plate and serve immediately with sliced avocado on top.