Egg White Veggie Scramble with Cottage Cheese and Sliced 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 Sliced Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sliced Avocado

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with creamy cottage cheese and buttery sliced avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
29.5g
Fat
26.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

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

1/2 medium Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

2 tablespoons Red Onion, diced

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 onion and red bell peppers to the skillet and sauté for 3-4 minutes until the vegetables begin to soften.

  • 3

    Add the baby spinach to the pan and stir until it is just wilted.

  • 4

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

  • 5

    Season with a pinch of sea salt and black pepper, then gently scramble the egg whites with a spatula until they are fully set and fluffy.

  • 6

    Plate the scramble and top with the low-fat cottage cheese and sliced avocado before serving.

Egg White Veggie Scramble with Cottage Cheese and Sliced 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 Sliced Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Cottage Cheese and Sliced Avocado

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with creamy cottage cheese and buttery sliced avocado.

NUTRITION

414kcal
Protein
29.5g
Fat
26.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

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

1/2 medium Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

2 tablespoons Red Onion, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and red bell peppers to the skillet and sauté for 3-4 minutes until the vegetables begin to soften.

  • 3

    Add the baby spinach to the pan and stir until it is just wilted.

  • 4

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

  • 5

    Season with a pinch of sea salt and black pepper, then gently scramble the egg whites with a spatula until they are fully set and fluffy.

  • 6

    Plate the scramble and top with the low-fat cottage cheese and sliced avocado before serving.