Egg White and Spinach Scramble with Cottage Cheese, Cherry Tomatoes & Light Side Salad

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, Cherry Tomatoes & Light Side Salad

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese, Cherry Tomatoes & Light Side Salad

Enjoy a vibrant breakfast featuring a fluffy egg white scramble mixed with fresh spinach and sweet cherry tomatoes, accented with creamy low-fat cottage cheese. Served with a crisp side salad of arugula, cucumber, and a zesty lemon dressing, alongside a toasted slice of whole grain bread and creamy avocado slices. A balanced and refreshing meal that sparks your morning with taste and nourishment.

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NUTRITION

424kcal
Protein
37.5g
Fat
17.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (165g)

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

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1 tsp olive oil (4.5g) for scramble

1 slice whole grain bread (28g)

1/4 medium avocado (50g)

1 cup arugula (20g)

1/4 cup sliced cucumber (30g)

1 tsp lemon juice (5g)

1 tsp olive oil (4.5g) for salad dressing

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PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the fresh spinach and allow it to wilt slightly for about 1 minute.

  • 3

    Pour in the 5 egg whites, season with salt, pepper, and a pinch of garlic powder if desired. Stir gently.

  • 4

    Once the eggs begin to set, fold in the halved cherry tomatoes and continue to scramble until cooked through, about 3-4 minutes.

  • 5

    Gently remove the scramble from heat and mix in the low-fat cottage cheese.

  • 6

    In a separate bowl, combine arugula and sliced cucumber. Drizzle with 1 teaspoon of lemon juice and 1 teaspoon of olive oil, tossing lightly to coat.

  • 7

    Toast the slice of whole grain bread until golden.

  • 8

    Plate the egg white scramble alongside the salad, and top the toast with sliced 1/4 avocado.

  • 9

    Serve immediately and enjoy a balanced, nutrient-packed breakfast.

Egg White and Spinach Scramble with Cottage Cheese, Cherry Tomatoes & Light Side Salad

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, Cherry Tomatoes & Light Side Salad

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese, Cherry Tomatoes & Light Side Salad

Enjoy a vibrant breakfast featuring a fluffy egg white scramble mixed with fresh spinach and sweet cherry tomatoes, accented with creamy low-fat cottage cheese. Served with a crisp side salad of arugula, cucumber, and a zesty lemon dressing, alongside a toasted slice of whole grain bread and creamy avocado slices. A balanced and refreshing meal that sparks your morning with taste and nourishment.

NUTRITION

424kcal
Protein
37.5g
Fat
17.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (165g)

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

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1 tsp olive oil (4.5g) for scramble

1 slice whole grain bread (28g)

1/4 medium avocado (50g)

1 cup arugula (20g)

1/4 cup sliced cucumber (30g)

1 tsp lemon juice (5g)

1 tsp olive oil (4.5g) for salad dressing

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the fresh spinach and allow it to wilt slightly for about 1 minute.

  • 3

    Pour in the 5 egg whites, season with salt, pepper, and a pinch of garlic powder if desired. Stir gently.

  • 4

    Once the eggs begin to set, fold in the halved cherry tomatoes and continue to scramble until cooked through, about 3-4 minutes.

  • 5

    Gently remove the scramble from heat and mix in the low-fat cottage cheese.

  • 6

    In a separate bowl, combine arugula and sliced cucumber. Drizzle with 1 teaspoon of lemon juice and 1 teaspoon of olive oil, tossing lightly to coat.

  • 7

    Toast the slice of whole grain bread until golden.

  • 8

    Plate the egg white scramble alongside the salad, and top the toast with sliced 1/4 avocado.

  • 9

    Serve immediately and enjoy a balanced, nutrient-packed breakfast.