Egg White and Spinach Scramble with Cottage Cheese and Tomato

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

Egg White and Spinach Scramble with Cottage Cheese and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomato

A light but satisfying breakfast scramble combining fluffy egg whites with baby spinach, tangy cottage cheese, and fresh tomato, served alongside a slice of toasted whole wheat bread, with a drizzle of olive oil and a garnish of avocado for creaminess. This dish is perfect for a lean protein start to your day while lifting your energy levels and satisfying your taste buds.

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NUTRITION

407kcal
Protein
34.7g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

1 medium tomato (123g)

1 slice whole wheat toast (28g)

2 teaspoons olive oil (9g total)

1/4 avocado (50g)

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Season lightly with salt and pepper if desired.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium-low heat.

  • 3

    Add the egg whites and cook gently, stirring occasionally.

  • 4

    As the whites begin to set, add the spinach and chopped tomato. Continue cooking until the egg whites are fully set but still moist.

  • 5

    Stir in the cottage cheese and remove the skillet from the heat, allowing the residual warmth to soften the cheese slightly.

  • 6

    Toast the whole wheat bread slice to your liking and drizzle with the remaining olive oil.

  • 7

    Plate the scramble alongside the toast and garnish with slices or chunks of avocado.

  • 8

    Serve warm and enjoy a protein-packed, vibrant breakfast.

Egg White and Spinach Scramble with Cottage Cheese and Tomato

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

Egg White and Spinach Scramble with Cottage Cheese and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomato

A light but satisfying breakfast scramble combining fluffy egg whites with baby spinach, tangy cottage cheese, and fresh tomato, served alongside a slice of toasted whole wheat bread, with a drizzle of olive oil and a garnish of avocado for creaminess. This dish is perfect for a lean protein start to your day while lifting your energy levels and satisfying your taste buds.

NUTRITION

407kcal
Protein
34.7g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

1 medium tomato (123g)

1 slice whole wheat toast (28g)

2 teaspoons olive oil (9g total)

1/4 avocado (50g)

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly frothy. Season lightly with salt and pepper if desired.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium-low heat.

  • 3

    Add the egg whites and cook gently, stirring occasionally.

  • 4

    As the whites begin to set, add the spinach and chopped tomato. Continue cooking until the egg whites are fully set but still moist.

  • 5

    Stir in the cottage cheese and remove the skillet from the heat, allowing the residual warmth to soften the cheese slightly.

  • 6

    Toast the whole wheat bread slice to your liking and drizzle with the remaining olive oil.

  • 7

    Plate the scramble alongside the toast and garnish with slices or chunks of avocado.

  • 8

    Serve warm and enjoy a protein-packed, vibrant breakfast.