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 light yet satisfying breakfast featuring a fluffy egg white scramble tossed with fresh spinach and juicy cherry tomatoes, enhanced by a delicate dollop of low-fat cottage cheese and a side of hearty oats, finished with a drizzle of olive oil for richness.

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NUTRITION

378kcal
Protein
35.7g
Fat
10.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 tbsp Low-Fat Cottage Cheese (30g)

1/2 cup Rolled Oats (40g, dry)

1.5 tsp Olive Oil (6.75g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Pour the egg whites into the skillet and allow them to begin setting.

  • 3

    Add in the fresh spinach and halved cherry tomatoes, stirring gently until the spinach wilts and tomatoes soften slightly.

  • 4

    Once the eggs are nearly cooked, gently fold in the low-fat cottage cheese to create creamy pockets.

  • 5

    In a separate pot, prepare the rolled oats with water according to package instructions until they reach a thick, porridge-like consistency.

  • 6

    Plate the egg scramble alongside the oats and serve warm for a balanced, nutrient-packed 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 light yet satisfying breakfast featuring a fluffy egg white scramble tossed with fresh spinach and juicy cherry tomatoes, enhanced by a delicate dollop of low-fat cottage cheese and a side of hearty oats, finished with a drizzle of olive oil for richness.

NUTRITION

378kcal
Protein
35.7g
Fat
10.4g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 tbsp Low-Fat Cottage Cheese (30g)

1/2 cup Rolled Oats (40g, dry)

1.5 tsp Olive Oil (6.75g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Pour the egg whites into the skillet and allow them to begin setting.

  • 3

    Add in the fresh spinach and halved cherry tomatoes, stirring gently until the spinach wilts and tomatoes soften slightly.

  • 4

    Once the eggs are nearly cooked, gently fold in the low-fat cottage cheese to create creamy pockets.

  • 5

    In a separate pot, prepare the rolled oats with water according to package instructions until they reach a thick, porridge-like consistency.

  • 6

    Plate the egg scramble alongside the oats and serve warm for a balanced, nutrient-packed breakfast.