Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

A light yet satisfying breakfast scramble that combines fluffy egg whites with nutrient-packed spinach and juicy, sautéed tomatoes, finished with a creamy touch of low-fat cottage cheese. This dish delivers a balanced blend of protein and healthy fats with a hint of savory olive oil, making it a perfect start for an energized morning.

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NUTRITION

377kcal
Protein
29.4g
Fat
22.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1/2 cup low-fat cottage cheese (approx 110g)

1 cup raw spinach (approx 30g)

1 medium tomato (approx 123g)

1.5 tbsp extra virgin olive oil (approx 21g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Add the chopped tomato to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables, cooking until the egg whites are set but still moist.

  • 5

    Once the eggs are cooked to your liking, remove the skillet from heat and fold in the low-fat cottage cheese.

  • 6

    Season with salt and pepper to taste, and serve immediately for a warm, nutrient-packed breakfast.

Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sautéed Tomatoes

A light yet satisfying breakfast scramble that combines fluffy egg whites with nutrient-packed spinach and juicy, sautéed tomatoes, finished with a creamy touch of low-fat cottage cheese. This dish delivers a balanced blend of protein and healthy fats with a hint of savory olive oil, making it a perfect start for an energized morning.

NUTRITION

377kcal
Protein
29.4g
Fat
22.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1/2 cup low-fat cottage cheese (approx 110g)

1 cup raw spinach (approx 30g)

1 medium tomato (approx 123g)

1.5 tbsp extra virgin olive oil (approx 21g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of extra virgin olive oil.

  • 2

    Add the chopped tomato to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables, cooking until the egg whites are set but still moist.

  • 5

    Once the eggs are cooked to your liking, remove the skillet from heat and fold in the low-fat cottage cheese.

  • 6

    Season with salt and pepper to taste, and serve immediately for a warm, nutrient-packed breakfast.