Name: Egg White and Cottage Cheese Scramble with Spinach and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 184g Liquid Egg Whites; 1/2 cup Low-fat Cottage Cheese; 1/2 cup Diced Red Bell Pepper; 1 cup Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 slice Sprouted Whole Grain Bread; 30g Fresh Avocado

Egg White and Cottage Cheese Scramble with Spinach and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Bell Peppers

Pan-scrambled egg whites folded with creamy cottage cheese, sautéed peppers, and fresh spinach, served alongside toasted sprouted grain bread and buttery avocado.

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NUTRITION

Protein

38.2g

Fat

13.1g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

184g Liquid Egg Whites

1/2 cup Low-fat Cottage Cheese

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Whole Grain Bread

30g Fresh Avocado

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PREPARATION

1
Finely dice the red bell pepper and set aside.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
3
Add the diced peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
4
Toss in the fresh baby spinach and cook for about 1 minute just until the leaves are wilted.
5
In a small bowl, whisk together the liquid egg whites and low-fat cottage cheese until well combined.
6
Lower the heat to medium and pour the egg mixture over the sautéed vegetables.
7
Gently fold the eggs with a spatula until they are cooked through and have a creamy, soft texture.
8
While the eggs finish, toast the sprouted grain bread until golden brown.
9
Plate the scramble alongside the toast and top with fresh avocado slices for healthy fats.