Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

A light and energizing breakfast featuring a fluffy scramble of egg whites and fresh spinach, enriched with a dollop of creamy low‐fat cottage cheese. Finished with a drizzle of olive oil, a touch of avocado cream, and a side of crispy gluten-free toast, this dish offers a satisfying balance of lean protein and heart-healthy fats to kick-start your day.

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NUTRITION

329kcal
Protein
30.2g
Fat
14.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1/3 cup low-fat cottage cheese (66g)

1 cup fresh spinach (30g)

2 tsp olive oil (10g)

0.5 oz avocado (14g)

1 slice gluten-free toast (28g)

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PREPARATION

  • 1

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

  • 2

    Pour the egg whites into the skillet and let them sit for 30 seconds to start setting.

  • 3

    Add the fresh spinach to the eggs and gently stir until the spinach wilts, about 1-2 minutes.

  • 4

    Remove the pan from heat briefly, then stir in the low-fat cottage cheese, ensuring even distribution.

  • 5

    Return the skillet to a low heat, stirring gently until the scramble is cooked through and creamy.

  • 6

    Mash the avocado lightly in a small bowl and serve it atop or on the side of your scramble.

  • 7

    Toast the gluten-free bread until crispy and serve alongside the scramble.

  • 8

    Plate the dish and enjoy a balanced, protein-packed breakfast.

Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

A light and energizing breakfast featuring a fluffy scramble of egg whites and fresh spinach, enriched with a dollop of creamy low‐fat cottage cheese. Finished with a drizzle of olive oil, a touch of avocado cream, and a side of crispy gluten-free toast, this dish offers a satisfying balance of lean protein and heart-healthy fats to kick-start your day.

NUTRITION

329kcal
Protein
30.2g
Fat
14.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1/3 cup low-fat cottage cheese (66g)

1 cup fresh spinach (30g)

2 tsp olive oil (10g)

0.5 oz avocado (14g)

1 slice gluten-free toast (28g)

PREPARATION

  • 1

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

  • 2

    Pour the egg whites into the skillet and let them sit for 30 seconds to start setting.

  • 3

    Add the fresh spinach to the eggs and gently stir until the spinach wilts, about 1-2 minutes.

  • 4

    Remove the pan from heat briefly, then stir in the low-fat cottage cheese, ensuring even distribution.

  • 5

    Return the skillet to a low heat, stirring gently until the scramble is cooked through and creamy.

  • 6

    Mash the avocado lightly in a small bowl and serve it atop or on the side of your scramble.

  • 7

    Toast the gluten-free bread until crispy and serve alongside the scramble.

  • 8

    Plate the dish and enjoy a balanced, protein-packed breakfast.