Egg White and Cottage Cheese Scramble with Sautéed Spinach and Turkey Bacon

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 and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach and Turkey Bacon

A bright and savory morning scramble featuring fluffy egg whites and creamy low‐fat cottage cheese mingled with vibrant sautéed spinach, crisp turkey bacon, and melty cheddar cheese. Served alongside a hearty slice of whole-grain toast brushed with a touch of butter, this breakfast delivers satisfying flavor and texture to power your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

743kcal
Protein
56g
Fat
47.1g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 slice Turkey Bacon (15g)

1 cup Spinach (30g)

1 tbsp Olive Oil for sautéing (14g)

1/4 cup Shredded Cheddar Cheese (28g)

1 tbsp Extra Olive Oil for scramble (14g)

1 slice Whole Grain Toast (40g)

1 tsp Unsalted Butter (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from the skillet and set aside.

  • 3

    Wipe the skillet lightly and add 1 tablespoon of extra olive oil. Pour in the egg whites and allow them to warm for a minute.

  • 4

    Stir in the 1/2 cup of low-fat cottage cheese and sprinkle the 1/4 cup of shredded cheddar cheese over the eggs.

  • 5

    Chop the turkey bacon into bite-sized pieces and add to the scramble. Gently fold the mixture until the eggs are just set but still moist.

  • 6

    Mix the sautéed spinach into the scramble, allowing all flavors to combine. Season with salt and pepper to taste if desired.

  • 7

    Toast a slice of whole-grain bread and lightly spread 1 teaspoon of unsalted butter over it.

  • 8

    Plate the scramble alongside the toasted bread and serve immediately.

Egg White and Cottage Cheese Scramble with Sautéed Spinach and Turkey Bacon

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 and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach and Turkey Bacon

A bright and savory morning scramble featuring fluffy egg whites and creamy low‐fat cottage cheese mingled with vibrant sautéed spinach, crisp turkey bacon, and melty cheddar cheese. Served alongside a hearty slice of whole-grain toast brushed with a touch of butter, this breakfast delivers satisfying flavor and texture to power your day.

NUTRITION

743kcal
Protein
56g
Fat
47.1g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 slice Turkey Bacon (15g)

1 cup Spinach (30g)

1 tbsp Olive Oil for sautéing (14g)

1/4 cup Shredded Cheddar Cheese (28g)

1 tbsp Extra Olive Oil for scramble (14g)

1 slice Whole Grain Toast (40g)

1 tsp Unsalted Butter (5g)

PREPARATION

  • 1

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

  • 2

    Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from the skillet and set aside.

  • 3

    Wipe the skillet lightly and add 1 tablespoon of extra olive oil. Pour in the egg whites and allow them to warm for a minute.

  • 4

    Stir in the 1/2 cup of low-fat cottage cheese and sprinkle the 1/4 cup of shredded cheddar cheese over the eggs.

  • 5

    Chop the turkey bacon into bite-sized pieces and add to the scramble. Gently fold the mixture until the eggs are just set but still moist.

  • 6

    Mix the sautéed spinach into the scramble, allowing all flavors to combine. Season with salt and pepper to taste if desired.

  • 7

    Toast a slice of whole-grain bread and lightly spread 1 teaspoon of unsalted butter over it.

  • 8

    Plate the scramble alongside the toasted bread and serve immediately.