Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and sliced avocado on toasted sprouted grain bread.

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NUTRITION

409kcal
Protein
34.1g
Fat
17.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Toast the slice of sprouted grain bread until golden brown.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour the egg whites into the skillet with the vegetables and cook, stirring gently with a spatula until the whites are nearly set.

  • 6

    Fold in the cottage cheese and cook for another 30 seconds until the mixture is creamy and heated through.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

    Plate the scramble alongside the toasted bread and top with sliced avocado.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and sliced avocado on toasted sprouted grain bread.

NUTRITION

409kcal
Protein
34.1g
Fat
17.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Toast the slice of sprouted grain bread until golden brown.

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

  • 4

    Add the baby spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour the egg whites into the skillet with the vegetables and cook, stirring gently with a spatula until the whites are nearly set.

  • 6

    Fold in the cottage cheese and cook for another 30 seconds until the mixture is creamy and heated through.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

    Plate the scramble alongside the toasted bread and top with sliced avocado.