Scrambled Egg Whites with Cottage Cheese and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg Whites with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Spinach

A light yet satisfying breakfast featuring fluffy scrambled egg whites combined with creamy nonfat cottage cheese and fresh baby spinach, all artfully brought together with a drizzle of olive oil and served alongside a whole wheat English muffin for a balanced start to your day.

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NUTRITION

382kcal
Protein
35.9g
Fat
15.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (148g)

1/2 cup nonfat cottage cheese (113g)

1 cup baby spinach (30g)

1 tbsp olive oil (14g)

1 whole wheat English muffin (70g)

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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 gently stir as they begin to set.

  • 3

    Add the baby spinach and continue to scramble until the spinach wilts and the egg whites are fully cooked.

  • 4

    Remove the skillet from heat and gently fold in the nonfat cottage cheese.

  • 5

    Toast the whole wheat English muffin until lightly crisp.

  • 6

    Serve the creamy scrambled egg whites and spinach mixture alongside the toasted English muffin for a balanced breakfast.

Scrambled Egg Whites with Cottage Cheese and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg Whites with Cottage Cheese and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Spinach

A light yet satisfying breakfast featuring fluffy scrambled egg whites combined with creamy nonfat cottage cheese and fresh baby spinach, all artfully brought together with a drizzle of olive oil and served alongside a whole wheat English muffin for a balanced start to your day.

NUTRITION

382kcal
Protein
35.9g
Fat
15.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (148g)

1/2 cup nonfat cottage cheese (113g)

1 cup baby spinach (30g)

1 tbsp olive oil (14g)

1 whole wheat English muffin (70g)

PREPARATION

  • 1

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

  • 2

    Pour in the egg whites and gently stir as they begin to set.

  • 3

    Add the baby spinach and continue to scramble until the spinach wilts and the egg whites are fully cooked.

  • 4

    Remove the skillet from heat and gently fold in the nonfat cottage cheese.

  • 5

    Toast the whole wheat English muffin until lightly crisp.

  • 6

    Serve the creamy scrambled egg whites and spinach mixture alongside the toasted English muffin for a balanced breakfast.