Egg White and Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomatoes

Enjoy a light yet satisfying morning scramble featuring delicate egg whites tossed with fresh spinach and burst cherry tomatoes, enriched with a modest serving of lowfat cottage cheese. Paired with whole wheat toast and a side of fluffy quinoa, this dish provides a balanced start to your day with a bright medley of flavors and textures.

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NUTRITION

322kcal
Protein
22.4g
Fat
8.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g total)

1/4 cup Lowfat Cottage Cheese (57g)

1 cup raw Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 teaspoons Olive Oil (10g)

2 slices Whole Wheat Bread (56g total)

1/2 cup Cooked Quinoa (92g)

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until wilted, about 1-2 minutes.

  • 3

    Pour in the egg whites and gently scramble them with the spinach until they begin to set, about 2-3 minutes.

  • 4

    Stir in the cherry tomatoes and cook for another minute until the tomatoes are slightly softened.

  • 5

    Remove the pan from heat and gently fold in the lowfat cottage cheese.

  • 6

    Meanwhile, toast two slices of whole wheat bread until golden brown.

  • 7

    Serve the scramble alongside the toasted bread and a side of cooked quinoa for a balanced, nutrient-rich breakfast.

Egg White and Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Tomatoes

Enjoy a light yet satisfying morning scramble featuring delicate egg whites tossed with fresh spinach and burst cherry tomatoes, enriched with a modest serving of lowfat cottage cheese. Paired with whole wheat toast and a side of fluffy quinoa, this dish provides a balanced start to your day with a bright medley of flavors and textures.

NUTRITION

322kcal
Protein
22.4g
Fat
8.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g total)

1/4 cup Lowfat Cottage Cheese (57g)

1 cup raw Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

2 teaspoons Olive Oil (10g)

2 slices Whole Wheat Bread (56g total)

1/2 cup Cooked Quinoa (92g)

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until wilted, about 1-2 minutes.

  • 3

    Pour in the egg whites and gently scramble them with the spinach until they begin to set, about 2-3 minutes.

  • 4

    Stir in the cherry tomatoes and cook for another minute until the tomatoes are slightly softened.

  • 5

    Remove the pan from heat and gently fold in the lowfat cottage cheese.

  • 6

    Meanwhile, toast two slices of whole wheat bread until golden brown.

  • 7

    Serve the scramble alongside the toasted bread and a side of cooked quinoa for a balanced, nutrient-rich breakfast.