Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

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

Try 7 days free, then $12.99 / mo.

NUTRITION

319kcal
Protein
30.1g
Fat
10.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Whole Wheat Bread

40 grams Fresh Avocado

1/2 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Lightly coat a non-stick skillet with the extra virgin olive oil and place over medium heat.

  • 2

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

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the spinach.

  • 5

    Cook, stirring gently with a spatula, until the eggs are set and the cottage cheese is warm and melty.

  • 6

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

  • 7

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

Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

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

NUTRITION

319kcal
Protein
30.1g
Fat
10.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 slice Sprouted Whole Wheat Bread

40 grams Fresh Avocado

1/2 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Lightly coat a non-stick skillet with the extra virgin olive oil and place over medium heat.

  • 2

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

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the spinach.

  • 5

    Cook, stirring gently with a spatula, until the eggs are set and the cottage cheese is warm and melty.

  • 6

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

  • 7

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