Cottage Cheese Egg White Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and tomatoes, served alongside buttery avocado and crisp whole grain toast.

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NUTRITION

407kcal
Protein
35.8g
Fat
17.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Spinach

1/2 medium Roma Tomato, chopped

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 slice Whole Wheat Bread

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium-low heat.

  • 2

    Add the chopped tomato and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted.

  • 3

    In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are just set and creamy.

  • 5

    Toast the whole wheat bread until golden and crisp.

  • 6

    Plate the scramble with the toast and top with the sliced avocado, seasoning with a pinch of sea salt and black pepper if desired.

Cottage Cheese Egg White Scramble with Spinach and Tomato

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 Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and tomatoes, served alongside buttery avocado and crisp whole grain toast.

NUTRITION

407kcal
Protein
35.8g
Fat
17.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Low-fat Cottage Cheese (2%)

2 cups Fresh Spinach

1/2 medium Roma Tomato, chopped

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 slice Whole Wheat Bread

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium-low heat.

  • 2

    Add the chopped tomato and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted.

  • 3

    In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are just set and creamy.

  • 5

    Toast the whole wheat bread until golden and crisp.

  • 6

    Plate the scramble with the toast and top with the sliced avocado, seasoning with a pinch of sea salt and black pepper if desired.