Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

Soft-scrambled eggs folded with fresh spinach and roasted red peppers, made extra fluffy with creamy cottage cheese and served with toasted sprouted bread.

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NUTRITION

400kcal
Protein
34.7g
Fat
17.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tbsp Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/4 cup Roasted Red Peppers

1 tsp Olive Oil

1 slice Sprouted Bread

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PREPARATION

  • 1

    Whisk the eggs, liquid egg whites, and cottage cheese in a medium bowl until well combined.

  • 2

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

  • 3

    Add the fresh spinach and chopped roasted red peppers to the skillet, sautéing until the spinach is just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet.

  • 5

    Cook slowly, stirring gently with a spatula until the eggs are softly set and creamy.

  • 6

    Serve immediately with a slice of toasted sprouted whole grain bread.

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

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

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Red Peppers

Soft-scrambled eggs folded with fresh spinach and roasted red peppers, made extra fluffy with creamy cottage cheese and served with toasted sprouted bread.

NUTRITION

400kcal
Protein
34.7g
Fat
17.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 tbsp Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 cup Fresh Spinach

1/4 cup Roasted Red Peppers

1 tsp Olive Oil

1 slice Sprouted Bread

PREPARATION

  • 1

    Whisk the eggs, liquid egg whites, and cottage cheese in a medium bowl until well combined.

  • 2

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

  • 3

    Add the fresh spinach and chopped roasted red peppers to the skillet, sautéing until the spinach is just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet.

  • 5

    Cook slowly, stirring gently with a spatula until the eggs are softly set and creamy.

  • 6

    Serve immediately with a slice of toasted sprouted whole grain bread.