Egg White 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 Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A light yet satisfying breakfast that combines fluffy egg whites, fresh baby spinach, tangy cottage cheese, and juicy cherry tomatoes, accented with creamy avocado and a crisp rice cake for a subtle crunch. A drizzle of olive oil brings everything together in a vibrant, balanced plate perfect for starting your day with energy and flavor.

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NUTRITION

365kcal
Protein
25.2g
Fat
21.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 cup raw spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup low-fat cottage cheese (60g)

1 tsp olive oil (4.5g) for cooking

1 tsp olive oil (4.5g) for drizzling

1/2 medium avocado, sliced (75g)

1 rice cake

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the fresh spinach and halved cherry tomatoes to the skillet. Sauté for about 1-2 minutes until the spinach begins to wilt.

  • 3

    Pour in the 4 egg whites and gently stir to combine with the vegetables, cooking until the egg whites are set and fully cooked.

  • 4

    Just before finishing, gently fold in the low-fat cottage cheese until lightly heated.

  • 5

    Transfer the scramble to a plate, drizzle the remaining teaspoon of olive oil on top, and garnish with sliced avocado.

  • 6

    Serve alongside a rice cake for an enjoyable mix of textures and flavors.

Egg White 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 Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A light yet satisfying breakfast that combines fluffy egg whites, fresh baby spinach, tangy cottage cheese, and juicy cherry tomatoes, accented with creamy avocado and a crisp rice cake for a subtle crunch. A drizzle of olive oil brings everything together in a vibrant, balanced plate perfect for starting your day with energy and flavor.

NUTRITION

365kcal
Protein
25.2g
Fat
21.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 cup raw spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup low-fat cottage cheese (60g)

1 tsp olive oil (4.5g) for cooking

1 tsp olive oil (4.5g) for drizzling

1/2 medium avocado, sliced (75g)

1 rice cake

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the fresh spinach and halved cherry tomatoes to the skillet. Sauté for about 1-2 minutes until the spinach begins to wilt.

  • 3

    Pour in the 4 egg whites and gently stir to combine with the vegetables, cooking until the egg whites are set and fully cooked.

  • 4

    Just before finishing, gently fold in the low-fat cottage cheese until lightly heated.

  • 5

    Transfer the scramble to a plate, drizzle the remaining teaspoon of olive oil on top, and garnish with sliced avocado.

  • 6

    Serve alongside a rice cake for an enjoyable mix of textures and flavors.