Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

A light yet satisfying scramble combining the fluff of egg whites with the creamy tang of low-fat cottage cheese, fresh baby spinach, and sweet cherry tomatoes. Finished with a drizzle of olive oil and creamy avocado slices, this breakfast offers a perfect balance of flavors and textures to fuel your morning.

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NUTRITION

325kcal
Protein
24.5g
Fat
19.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 132g total)

1/4 cup low-fat cottage cheese (approx 62g)

1 cup fresh spinach (30g)

1/2 cup cherry tomatoes (75g)

2 teaspoons olive oil (approx 9g)

1/2 medium avocado (68g)

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites and low-fat cottage cheese until well combined.

  • 2

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

  • 3

    Add the fresh spinach and cherry tomatoes to the skillet and sauté for 1-2 minutes until the spinach begins to wilt and the tomatoes soften slightly.

  • 4

    Pour the egg white and cottage cheese mixture over the vegetables. Let it sit for a few seconds, then gently stir, allowing the eggs to form soft curds.

  • 5

    Cook until the scramble is just set, about 3-4 minutes.

  • 6

    Remove the skillet from heat and transfer the scramble to a plate.

  • 7

    Top with slices of avocado, and serve warm.

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

A light yet satisfying scramble combining the fluff of egg whites with the creamy tang of low-fat cottage cheese, fresh baby spinach, and sweet cherry tomatoes. Finished with a drizzle of olive oil and creamy avocado slices, this breakfast offers a perfect balance of flavors and textures to fuel your morning.

NUTRITION

325kcal
Protein
24.5g
Fat
19.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 132g total)

1/4 cup low-fat cottage cheese (approx 62g)

1 cup fresh spinach (30g)

1/2 cup cherry tomatoes (75g)

2 teaspoons olive oil (approx 9g)

1/2 medium avocado (68g)

PREPARATION

  • 1

    In a bowl, whisk together the egg whites and low-fat cottage cheese until well combined.

  • 2

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

  • 3

    Add the fresh spinach and cherry tomatoes to the skillet and sauté for 1-2 minutes until the spinach begins to wilt and the tomatoes soften slightly.

  • 4

    Pour the egg white and cottage cheese mixture over the vegetables. Let it sit for a few seconds, then gently stir, allowing the eggs to form soft curds.

  • 5

    Cook until the scramble is just set, about 3-4 minutes.

  • 6

    Remove the skillet from heat and transfer the scramble to a plate.

  • 7

    Top with slices of avocado, and serve warm.