Egg White Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Tomatoes

A light yet satisfying morning scramble bursting with fresh spinach, ripe tomatoes, and a creamy hint of cottage cheese. Perfectly balanced for protein and healthy fats, this dish brings a vibrant start to your day.

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NUTRITION

298kcal
Protein
31.2g
Fat
15.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1/4 cup nonfat cottage cheese (56g)

1 medium tomato

1 cup baby spinach

2 tsp extra virgin olive oil

1/4 avocado

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PREPARATION

  • 1

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

  • 2

    Add the spinach and chopped tomato to the skillet. Sauté for about 1-2 minutes until the spinach begins to wilt and the tomato softens slightly.

  • 3

    Pour in the egg whites and gently stir. Allow the eggs to set, stirring occasionally for a soft scramble.

  • 4

    Once the eggs are almost cooked through, fold in the cottage cheese to warm it without breaking its texture.

  • 5

    Remove the skillet from heat. Drizzle the remaining teaspoon of olive oil over the scramble and gently top with sliced or diced avocado.

  • 6

    Season with salt and pepper to taste and serve immediately.

Egg White Spinach Scramble with Cottage Cheese and 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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Tomatoes

A light yet satisfying morning scramble bursting with fresh spinach, ripe tomatoes, and a creamy hint of cottage cheese. Perfectly balanced for protein and healthy fats, this dish brings a vibrant start to your day.

NUTRITION

298kcal
Protein
31.2g
Fat
15.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1/4 cup nonfat cottage cheese (56g)

1 medium tomato

1 cup baby spinach

2 tsp extra virgin olive oil

1/4 avocado

PREPARATION

  • 1

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

  • 2

    Add the spinach and chopped tomato to the skillet. Sauté for about 1-2 minutes until the spinach begins to wilt and the tomato softens slightly.

  • 3

    Pour in the egg whites and gently stir. Allow the eggs to set, stirring occasionally for a soft scramble.

  • 4

    Once the eggs are almost cooked through, fold in the cottage cheese to warm it without breaking its texture.

  • 5

    Remove the skillet from heat. Drizzle the remaining teaspoon of olive oil over the scramble and gently top with sliced or diced avocado.

  • 6

    Season with salt and pepper to taste and serve immediately.