Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

A light and energizing breakfast scramble featuring creamy low-fat cottage cheese and fluffy egg whites, gently folded into a bed of sautéed spinach, all kissed with a hint of extra virgin olive oil for a delicious start to your day.

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NUTRITION

387kcal
Protein
31.3g
Fat
23.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup low-fat cottage cheese (~150g)

4 large egg whites (~120g)

1 cup baby spinach (~30g)

1.5 tbsp extra virgin olive oil (~22g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add the extra virgin olive oil to the skillet and allow it to warm up.

  • 3

    Add the baby spinach to the skillet and sauté for about 1-2 minutes until wilted.

  • 4

    Pour in the egg whites and gently stir to combine with the spinach. Allow them to cook for another 1-2 minutes until the egg whites start to set.

  • 5

    Lower the heat and fold in the low-fat cottage cheese, stirring gently to distribute without breaking up the texture too much.

  • 6

    Cook for an additional 1-2 minutes until the scramble is heated through and just set.

  • 7

    Remove from heat and serve immediately.

Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

A light and energizing breakfast scramble featuring creamy low-fat cottage cheese and fluffy egg whites, gently folded into a bed of sautéed spinach, all kissed with a hint of extra virgin olive oil for a delicious start to your day.

NUTRITION

387kcal
Protein
31.3g
Fat
23.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup low-fat cottage cheese (~150g)

4 large egg whites (~120g)

1 cup baby spinach (~30g)

1.5 tbsp extra virgin olive oil (~22g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add the extra virgin olive oil to the skillet and allow it to warm up.

  • 3

    Add the baby spinach to the skillet and sauté for about 1-2 minutes until wilted.

  • 4

    Pour in the egg whites and gently stir to combine with the spinach. Allow them to cook for another 1-2 minutes until the egg whites start to set.

  • 5

    Lower the heat and fold in the low-fat cottage cheese, stirring gently to distribute without breaking up the texture too much.

  • 6

    Cook for an additional 1-2 minutes until the scramble is heated through and just set.

  • 7

    Remove from heat and serve immediately.