Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

A fresh and vibrant breakfast scramble featuring lightly whipped egg whites and low-fat cottage cheese folded into a medley of sautéed spinach, juicy cherry tomatoes, and creamy avocado. Seasoned with a hint of olive oil, salt, and pepper, this dish delivers a satisfying blend of flavors and textures that will jumpstart your morning.

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NUTRITION

417kcal
Protein
32.5g
Fat
26.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (182g)

1/3 cup Low-Fat Cottage Cheese (75g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 teaspoons Extra Virgin Olive Oil (10g)

1/2 medium Avocado (100g)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, lightly whisk the egg whites until slightly frothy. Stir in the low-fat cottage cheese.

  • 2

    Heat the olive oil in a nonstick skillet over medium heat.

  • 3

    Add the spinach and sauté for about 1-2 minutes until just wilted.

  • 4

    Add the cherry tomatoes to the skillet and cook for another 1 minute until they begin to soften.

  • 5

    Pour the egg white and cottage cheese mixture over the vegetables. Stir gently and scramble until the eggs are just set, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste.

  • 7

    Transfer to a plate and top with sliced avocado. Serve warm.

Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

A fresh and vibrant breakfast scramble featuring lightly whipped egg whites and low-fat cottage cheese folded into a medley of sautéed spinach, juicy cherry tomatoes, and creamy avocado. Seasoned with a hint of olive oil, salt, and pepper, this dish delivers a satisfying blend of flavors and textures that will jumpstart your morning.

NUTRITION

417kcal
Protein
32.5g
Fat
26.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (182g)

1/3 cup Low-Fat Cottage Cheese (75g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 teaspoons Extra Virgin Olive Oil (10g)

1/2 medium Avocado (100g)

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, lightly whisk the egg whites until slightly frothy. Stir in the low-fat cottage cheese.

  • 2

    Heat the olive oil in a nonstick skillet over medium heat.

  • 3

    Add the spinach and sauté for about 1-2 minutes until just wilted.

  • 4

    Add the cherry tomatoes to the skillet and cook for another 1 minute until they begin to soften.

  • 5

    Pour the egg white and cottage cheese mixture over the vegetables. Stir gently and scramble until the eggs are just set, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste.

  • 7

    Transfer to a plate and top with sliced avocado. Serve warm.