Scrambled Egg Whites with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Wake up to a protein-packed breakfast featuring light, fluffy scrambled egg whites blended with creamy low-fat cottage cheese and vibrant sautéed spinach. Served alongside a crispy whole grain toast lightly enriched with butter, this balanced plate brings a delightful mix of textures and flavors—perfect for a nourishing start to your day.

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NUTRITION

386kcal
Protein
35.9g
Fat
16.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (about 155g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

2 tsp olive oil (9.3g)

1 slice whole grain bread (28g)

1 tsp butter (5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1 teaspoon of olive oil to the skillet and add the spinach. Sauté briefly until wilted, about 1-2 minutes, then remove from the pan and set aside.

  • 3

    In a bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Wipe the skillet clean and return it to medium heat. Add the remaining 1 teaspoon of olive oil.

  • 5

    Pour the egg white and cottage cheese mixture into the skillet. Gently stir continuously to create soft, creamy scrambled eggs. Season with salt and pepper to taste.

  • 6

    Once the eggs reach your desired consistency (about 3-4 minutes), fold in the sautéed spinach.

  • 7

    Toast the whole grain bread and lightly spread with butter.

  • 8

    Plate the scrambled egg whites with cottage cheese and spinach alongside the toasted bread. Serve immediately and enjoy your hearty breakfast.

Scrambled Egg Whites with Cottage Cheese and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Wake up to a protein-packed breakfast featuring light, fluffy scrambled egg whites blended with creamy low-fat cottage cheese and vibrant sautéed spinach. Served alongside a crispy whole grain toast lightly enriched with butter, this balanced plate brings a delightful mix of textures and flavors—perfect for a nourishing start to your day.

NUTRITION

386kcal
Protein
35.9g
Fat
16.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (about 155g)

1/2 cup low-fat cottage cheese (113g)

1 cup raw spinach (30g)

2 tsp olive oil (9.3g)

1 slice whole grain bread (28g)

1 tsp butter (5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1 teaspoon of olive oil to the skillet and add the spinach. Sauté briefly until wilted, about 1-2 minutes, then remove from the pan and set aside.

  • 3

    In a bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Wipe the skillet clean and return it to medium heat. Add the remaining 1 teaspoon of olive oil.

  • 5

    Pour the egg white and cottage cheese mixture into the skillet. Gently stir continuously to create soft, creamy scrambled eggs. Season with salt and pepper to taste.

  • 6

    Once the eggs reach your desired consistency (about 3-4 minutes), fold in the sautéed spinach.

  • 7

    Toast the whole grain bread and lightly spread with butter.

  • 8

    Plate the scrambled egg whites with cottage cheese and spinach alongside the toasted bread. Serve immediately and enjoy your hearty breakfast.