Egg White and Cottage Cheese Scramble with Spinach and Tomato

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

Egg White and Cottage Cheese Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomato

Start your day with a light and protein-packed scramble that combines fluffy egg whites with creamy low-fat cottage cheese, fresh spinach, and juicy tomato. This balanced breakfast is finished with a drizzle of olive oil and a side of whole grain toast, providing a satisfying mix of textures and flavors to energize your morning.

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NUTRITION

369kcal
Protein
33g
Fat
16g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1/3 cup low-fat cottage cheese (approx. 75g)

1 cup baby spinach (30g)

1 medium tomato (123g)

1 tablespoon olive oil (14g)

1 slice whole grain toast (40g)

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PREPARATION

  • 1

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

  • 2

    Whisk the egg whites in a bowl and stir in the low-fat cottage cheese.

  • 3

    Add the egg white and cottage cheese mixture to the skillet and let it sit for a minute to start setting.

  • 4

    Toss in the baby spinach and diced tomato, gently stirring to combine as the eggs cook.

  • 5

    Cook until the egg whites are set but still moist and the spinach is slightly wilted, about 3-4 minutes.

  • 6

    Toast the whole grain bread slice until golden brown.

  • 7

    Plate the scramble alongside the toast and serve immediately.

Egg White and Cottage Cheese Scramble with Spinach and Tomato

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

Egg White and Cottage Cheese Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomato

Start your day with a light and protein-packed scramble that combines fluffy egg whites with creamy low-fat cottage cheese, fresh spinach, and juicy tomato. This balanced breakfast is finished with a drizzle of olive oil and a side of whole grain toast, providing a satisfying mix of textures and flavors to energize your morning.

NUTRITION

369kcal
Protein
33g
Fat
16g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

1/3 cup low-fat cottage cheese (approx. 75g)

1 cup baby spinach (30g)

1 medium tomato (123g)

1 tablespoon olive oil (14g)

1 slice whole grain toast (40g)

PREPARATION

  • 1

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

  • 2

    Whisk the egg whites in a bowl and stir in the low-fat cottage cheese.

  • 3

    Add the egg white and cottage cheese mixture to the skillet and let it sit for a minute to start setting.

  • 4

    Toss in the baby spinach and diced tomato, gently stirring to combine as the eggs cook.

  • 5

    Cook until the egg whites are set but still moist and the spinach is slightly wilted, about 3-4 minutes.

  • 6

    Toast the whole grain bread slice until golden brown.

  • 7

    Plate the scramble alongside the toast and serve immediately.