Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Savor a light yet satisfying scramble featuring fluffy egg whites merged with creamy low‐fat cottage cheese, accented by the fresh burst of spinach and juicy tomatoes, all gently sautéed in extra virgin olive oil for a delightful start to your day.

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NUTRITION

404kcal
Protein
34g
Fat
22.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

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

1 cup raw spinach (30g)

1 medium tomato (123g)

1.5 tbsp extra virgin olive oil (27g)

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PREPARATION

  • 1

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

  • 2

    Add the spinach and diced tomato to the skillet and sauté until the spinach begins to wilt and tomatoes soften slightly, about 2-3 minutes.

  • 3

    Pour in the egg whites and let them set for a few seconds before stirring gently.

  • 4

    Spoon in the low-fat cottage cheese and continue to scramble all the ingredients together until the eggs are fully cooked and the cottage cheese is warmed through.

  • 5

    Season with a pinch of salt and pepper if desired, then serve immediately.

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Savor a light yet satisfying scramble featuring fluffy egg whites merged with creamy low‐fat cottage cheese, accented by the fresh burst of spinach and juicy tomatoes, all gently sautéed in extra virgin olive oil for a delightful start to your day.

NUTRITION

404kcal
Protein
34g
Fat
22.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 165g)

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

1 cup raw spinach (30g)

1 medium tomato (123g)

1.5 tbsp extra virgin olive oil (27g)

PREPARATION

  • 1

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

  • 2

    Add the spinach and diced tomato to the skillet and sauté until the spinach begins to wilt and tomatoes soften slightly, about 2-3 minutes.

  • 3

    Pour in the egg whites and let them set for a few seconds before stirring gently.

  • 4

    Spoon in the low-fat cottage cheese and continue to scramble all the ingredients together until the eggs are fully cooked and the cottage cheese is warmed through.

  • 5

    Season with a pinch of salt and pepper if desired, then serve immediately.