Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A vibrant and protein-packed breakfast scramble featuring fluffy egg whites lightly sautéed with fresh spinach and cherry tomatoes, finished with a scoop of creamy low-fat cottage cheese. Served with a crisp slice of whole wheat toast and a sprinkle of avocado, all brought together by a drizzle of extra virgin olive oil for a satisfying start to your day.

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NUTRITION

391kcal
Protein
35.3g
Fat
16.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

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

1 cup spinach (30g)

1/2 cup cherry tomatoes (75g)

2 tsp extra virgin olive oil (9.2g)

1 slice whole wheat bread (28g)

1/4 avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Pour in the egg whites and allow them to warm up for a few seconds.

  • 3

    Add the spinach and halved cherry tomatoes to the skillet, stirring gently to combine.

  • 4

    Cook the mixture until the egg whites are slightly set but still soft, about 3-4 minutes.

  • 5

    Remove the skillet from heat and gently fold in the low-fat cottage cheese so as not to overmix.

  • 6

    Toast the whole wheat bread until golden and crispy.

  • 7

    Plate the scramble alongside the toast and top with sliced avocado.

  • 8

    Serve warm and enjoy your balanced, protein-rich breakfast.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A vibrant and protein-packed breakfast scramble featuring fluffy egg whites lightly sautéed with fresh spinach and cherry tomatoes, finished with a scoop of creamy low-fat cottage cheese. Served with a crisp slice of whole wheat toast and a sprinkle of avocado, all brought together by a drizzle of extra virgin olive oil for a satisfying start to your day.

NUTRITION

391kcal
Protein
35.3g
Fat
16.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

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

1 cup spinach (30g)

1/2 cup cherry tomatoes (75g)

2 tsp extra virgin olive oil (9.2g)

1 slice whole wheat bread (28g)

1/4 avocado (50g)

PREPARATION

  • 1

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

  • 2

    Pour in the egg whites and allow them to warm up for a few seconds.

  • 3

    Add the spinach and halved cherry tomatoes to the skillet, stirring gently to combine.

  • 4

    Cook the mixture until the egg whites are slightly set but still soft, about 3-4 minutes.

  • 5

    Remove the skillet from heat and gently fold in the low-fat cottage cheese so as not to overmix.

  • 6

    Toast the whole wheat bread until golden and crispy.

  • 7

    Plate the scramble alongside the toast and top with sliced avocado.

  • 8

    Serve warm and enjoy your balanced, protein-rich breakfast.