Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, topped with juicy vine-ripened tomatoes.

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NUTRITION

374kcal
Protein
31.6g
Fat
21.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg white and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook, stirring gently with a spatula, until the egg whites are set and fluffy.

  • 6

    Fold in the halved cherry tomatoes during the last 30 seconds of cooking to warm them through.

  • 7

    Transfer the scramble to a plate and serve immediately with fresh avocado slices on the side.

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomatoes

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, topped with juicy vine-ripened tomatoes.

NUTRITION

374kcal
Protein
31.6g
Fat
21.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg white and cottage cheese mixture into the skillet with the spinach.

  • 5

    Cook, stirring gently with a spatula, until the egg whites are set and fluffy.

  • 6

    Fold in the halved cherry tomatoes during the last 30 seconds of cooking to warm them through.

  • 7

    Transfer the scramble to a plate and serve immediately with fresh avocado slices on the side.