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

Pan-scrambled egg whites and cottage cheese folded with fresh spinach, served with sprouted toast and buttery avocado.

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NUTRITION

422kcal
Protein
33.3g
Fat
20g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring frequently, until the eggs are soft and set.

  • 5

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 6

    Slice the avocado and place it on top of the toast, then serve immediately alongside the hot scramble.

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

Pan-scrambled egg whites and cottage cheese folded with fresh spinach, served with sprouted toast and buttery avocado.

NUTRITION

422kcal
Protein
33.3g
Fat
20g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring frequently, until the eggs are soft and set.

  • 5

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 6

    Slice the avocado and place it on top of the toast, then serve immediately alongside the hot scramble.