Name: Egg White Scramble with Spinach and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup liquid egg whites; 0.5 cup low-fat cottage cheese; 1 medium zucchini; 2 cups fresh baby spinach; 1 tbsp extra virgin olive oil; 0.25 whole avocado; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

Egg White Scramble with Spinach and Zucchini

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Zucchini

Sautéed zucchini and fresh spinach folded into fluffy egg whites and creamy cottage cheese for a protein-packed, velvety breakfast.

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NUTRITION

Protein

47.2g

Fat

22.6g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 medium zucchini

2 cups fresh baby spinach

1 tbsp extra virgin olive oil

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Dice the zucchini into small cubes and roughly chop the fresh baby spinach.
2
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
3
Add the zucchini to the skillet and sauté for 4-5 minutes until tender and slightly golden.
4
Stir in the baby spinach and cook until just wilted.
5
In a small bowl, whisk together the liquid egg whites, low-fat cottage cheese, sea salt, black pepper, and garlic powder.
6
Pour the egg white mixture into the skillet with the vegetables.
7
Cook, stirring gently with a spatula, until the egg whites are set and the cottage cheese is warm and melty.
8
Top the scramble with sliced avocado and serve immediately.