Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

A light yet satisfying breakfast scramble featuring fluffy egg whites gently cooked with fresh spinach, accented by a touch of tangy low‐fat cottage cheese. Paired with a crisp slice of whole wheat toast lightly buttered, this dish offers a harmonious blend of textures and a burst of morning flavor.

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NUTRITION

337kcal
Protein
35.8g
Fat
11.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1/3 cup low-fat cottage cheese (approx. 76g)

1 cup baby spinach (30g)

2 teaspoons olive oil (9g)

1 slice whole wheat bread (28g)

1 teaspoon butter (5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 3

    Pour in 6 egg whites and gently stir as they start to set.

  • 4

    Once the egg whites are mostly set but still slightly runny, fold in the 1/3 cup of low-fat cottage cheese.

  • 5

    Continue cooking until the scramble is fully set yet tender, ensuring the cottage cheese warms through.

  • 6

    Toast the whole wheat bread and spread 1 teaspoon of butter on it.

  • 7

    Plate the egg white scramble alongside the buttered toast and serve immediately.

Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

A light yet satisfying breakfast scramble featuring fluffy egg whites gently cooked with fresh spinach, accented by a touch of tangy low‐fat cottage cheese. Paired with a crisp slice of whole wheat toast lightly buttered, this dish offers a harmonious blend of textures and a burst of morning flavor.

NUTRITION

337kcal
Protein
35.8g
Fat
11.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1/3 cup low-fat cottage cheese (approx. 76g)

1 cup baby spinach (30g)

2 teaspoons olive oil (9g)

1 slice whole wheat bread (28g)

1 teaspoon butter (5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 3

    Pour in 6 egg whites and gently stir as they start to set.

  • 4

    Once the egg whites are mostly set but still slightly runny, fold in the 1/3 cup of low-fat cottage cheese.

  • 5

    Continue cooking until the scramble is fully set yet tender, ensuring the cottage cheese warms through.

  • 6

    Toast the whole wheat bread and spread 1 teaspoon of butter on it.

  • 7

    Plate the egg white scramble alongside the buttered toast and serve immediately.