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

Fluffy egg whites scrambled with colorful bell peppers and fresh spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

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NUTRITION

322kcal
Protein
30.6g
Fat
16.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup Low-fat Cottage Cheese (2%)

0.5 cup diced Red Bell Pepper

1 cup Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1.75 ounces sliced Avocado

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PREPARATION

  • 1

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

  • 2

    Sauté the diced bell peppers for 3 to 4 minutes until they begin to soften.

  • 3

    Add the fresh baby spinach to the pan and toss until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and let them sit for 30 seconds before stirring.

  • 5

    Gently fold the egg whites with a spatula until they are mostly cooked but still moist.

  • 6

    Stir in the cottage cheese and cook for another 30 seconds until heated through and well combined.

  • 7

    Transfer the scramble to a plate and top with the fresh sliced avocado before serving.

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

Fluffy egg whites scrambled with colorful bell peppers and fresh spinach, finished with a dollop of creamy cottage cheese for a velvety texture.

NUTRITION

322kcal
Protein
30.6g
Fat
16.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup Low-fat Cottage Cheese (2%)

0.5 cup diced Red Bell Pepper

1 cup Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1.75 ounces sliced Avocado

PREPARATION

  • 1

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

  • 2

    Sauté the diced bell peppers for 3 to 4 minutes until they begin to soften.

  • 3

    Add the fresh baby spinach to the pan and toss until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and let them sit for 30 seconds before stirring.

  • 5

    Gently fold the egg whites with a spatula until they are mostly cooked but still moist.

  • 6

    Stir in the cottage cheese and cook for another 30 seconds until heated through and well combined.

  • 7

    Transfer the scramble to a plate and top with the fresh sliced avocado before serving.