Egg White Scramble with Cottage Cheese and Sautéed Spinach

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

Egg White Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Sautéed Spinach

A light yet satisfying breakfast featuring fluffy egg white scramble combined with creamy low‐fat cottage cheese, perfectly complemented by garlicky sautéed spinach, a touch of creamy avocado, and a side of toasted whole wheat bread for added crunch.

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NUTRITION

472kcal
Protein
56.3g
Fat
13.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (approx. 240g)

3/4 cup low-fat cottage cheese (approx. 170g)

2 cups raw spinach (approx. 60g)

1 teaspoon extra virgin olive oil

1/4 avocado (approx. 50g)

1 slice whole wheat bread (approx. 30g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the spinach to the skillet and sauté until just wilted, about 2 minutes. Season with a pinch of salt and pepper if desired.

  • 3

    While the spinach is cooking, pour the egg whites into a bowl and whisk lightly.

  • 4

    Reduce the heat to low and add the egg whites to the skillet with the spinach. Gently scramble the egg whites until they start to set.

  • 5

    Fold in the low-fat cottage cheese and continue to cook until the scramble is creamy and fully set, about 2-3 minutes longer.

  • 6

    Remove from heat and plate the scramble. Top with the sliced avocado.

  • 7

    Serve with a toasted slice of whole wheat bread on the side for a balanced breakfast.

Egg White Scramble with Cottage Cheese and Sautéed Spinach

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

Egg White Scramble with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Cottage Cheese and Sautéed Spinach

A light yet satisfying breakfast featuring fluffy egg white scramble combined with creamy low‐fat cottage cheese, perfectly complemented by garlicky sautéed spinach, a touch of creamy avocado, and a side of toasted whole wheat bread for added crunch.

NUTRITION

472kcal
Protein
56.3g
Fat
13.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (approx. 240g)

3/4 cup low-fat cottage cheese (approx. 170g)

2 cups raw spinach (approx. 60g)

1 teaspoon extra virgin olive oil

1/4 avocado (approx. 50g)

1 slice whole wheat bread (approx. 30g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the spinach to the skillet and sauté until just wilted, about 2 minutes. Season with a pinch of salt and pepper if desired.

  • 3

    While the spinach is cooking, pour the egg whites into a bowl and whisk lightly.

  • 4

    Reduce the heat to low and add the egg whites to the skillet with the spinach. Gently scramble the egg whites until they start to set.

  • 5

    Fold in the low-fat cottage cheese and continue to cook until the scramble is creamy and fully set, about 2-3 minutes longer.

  • 6

    Remove from heat and plate the scramble. Top with the sliced avocado.

  • 7

    Serve with a toasted slice of whole wheat bread on the side for a balanced breakfast.