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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served alongside toasted sprouted grain bread and buttery avocado.

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NUTRITION

427kcal
Protein
32.2g
Fat
22.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 Large Egg

0.25 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.5 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently with a spatula.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until heated through and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

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

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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served alongside toasted sprouted grain bread and buttery avocado.

NUTRITION

427kcal
Protein
32.2g
Fat
22.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 Large Egg

0.25 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.5 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted.

  • 3

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

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently with a spatula.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until heated through and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

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