Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Wake up to a light yet satisfying scramble featuring silky egg whites combined with creamy cottage cheese and a burst of fresh, sautéed spinach. Enhanced with a hint of coconut oil and a side of whole grain toast, this breakfast delivers balanced flavors and a smooth texture that is both energizing and comforting.

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NUTRITION

395kcal
Protein
32.3g
Fat
21.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup full-fat cottage cheese (approx. 113g)

1 cup fresh spinach

1/2 teaspoon olive oil

1 tablespoon coconut oil

1 slice whole grain toast

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1/2 teaspoon of olive oil to the skillet and toss in the fresh spinach. Sauté for 1-2 minutes until wilted, then remove the spinach and set aside.

  • 3

    In a bowl, whisk together 4 egg whites until slightly frothy. Stir in the 1/2 cup cottage cheese.

  • 4

    Pour the egg white and cottage cheese mixture into the skillet and cook on medium-low heat, stirring gently to create soft curds.

  • 5

    Once the scramble is just set but still creamy, fold in the sautéed spinach and remove from heat.

  • 6

    Plate the scramble and drizzle 1 tablespoon of coconut oil over the top for added richness.

  • 7

    Serve immediately with a side of one slice of toasted whole grain bread.

Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Wake up to a light yet satisfying scramble featuring silky egg whites combined with creamy cottage cheese and a burst of fresh, sautéed spinach. Enhanced with a hint of coconut oil and a side of whole grain toast, this breakfast delivers balanced flavors and a smooth texture that is both energizing and comforting.

NUTRITION

395kcal
Protein
32.3g
Fat
21.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup full-fat cottage cheese (approx. 113g)

1 cup fresh spinach

1/2 teaspoon olive oil

1 tablespoon coconut oil

1 slice whole grain toast

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1/2 teaspoon of olive oil to the skillet and toss in the fresh spinach. Sauté for 1-2 minutes until wilted, then remove the spinach and set aside.

  • 3

    In a bowl, whisk together 4 egg whites until slightly frothy. Stir in the 1/2 cup cottage cheese.

  • 4

    Pour the egg white and cottage cheese mixture into the skillet and cook on medium-low heat, stirring gently to create soft curds.

  • 5

    Once the scramble is just set but still creamy, fold in the sautéed spinach and remove from heat.

  • 6

    Plate the scramble and drizzle 1 tablespoon of coconut oil over the top for added richness.

  • 7

    Serve immediately with a side of one slice of toasted whole grain bread.