Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

A bright, protein-packed breakfast scramble featuring fluffy egg whites blended with creamy cottage cheese and tossed with lightly sautéed spinach. Served alongside toasted whole wheat bread and a side of nutty quinoa, this dish delivers a satisfying blend of textures and flavors to power your morning.

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NUTRITION

390kcal
Protein
35.1g
Fat
13g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (198g)

1/3 cup low-fat cottage cheese (76g)

1 cup fresh spinach (30g)

2 teaspoons extra virgin olive oil (9g total)

1 slice whole wheat bread (28g)

1/4 cup cooked quinoa (43g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add one teaspoon of olive oil.

  • 2

    Pour the egg whites into a bowl along with the low-fat cottage cheese and whisk until well combined.

  • 3

    Add the egg white mixture into the heated skillet and gently cook, stirring occasionally to create soft curds.

  • 4

    In a separate pan, heat the remaining teaspoon of olive oil and sauté the fresh spinach until just wilted, about 1-2 minutes.

  • 5

    Lightly toast the whole wheat bread and, if desired, warm the cooked quinoa in the microwave or on the stove.

  • 6

    Plate the scramble alongside the sautéed spinach, toast, and quinoa. Serve immediately and enjoy your balanced, protein-rich breakfast.

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

A bright, protein-packed breakfast scramble featuring fluffy egg whites blended with creamy cottage cheese and tossed with lightly sautéed spinach. Served alongside toasted whole wheat bread and a side of nutty quinoa, this dish delivers a satisfying blend of textures and flavors to power your morning.

NUTRITION

390kcal
Protein
35.1g
Fat
13g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (198g)

1/3 cup low-fat cottage cheese (76g)

1 cup fresh spinach (30g)

2 teaspoons extra virgin olive oil (9g total)

1 slice whole wheat bread (28g)

1/4 cup cooked quinoa (43g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add one teaspoon of olive oil.

  • 2

    Pour the egg whites into a bowl along with the low-fat cottage cheese and whisk until well combined.

  • 3

    Add the egg white mixture into the heated skillet and gently cook, stirring occasionally to create soft curds.

  • 4

    In a separate pan, heat the remaining teaspoon of olive oil and sauté the fresh spinach until just wilted, about 1-2 minutes.

  • 5

    Lightly toast the whole wheat bread and, if desired, warm the cooked quinoa in the microwave or on the stove.

  • 6

    Plate the scramble alongside the sautéed spinach, toast, and quinoa. Serve immediately and enjoy your balanced, protein-rich breakfast.