Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and sliced avocado for a buttery finish.

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NUTRITION

441kcal
Protein
30.9g
Fat
23.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 tablespoons Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until they begin to soften and the skins blister.

  • 3

    Add the baby spinach to the pan and cook for 1 minute until just wilted, then push the vegetables to the side of the pan.

  • 4

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

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

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

  • 7

    Slice the avocado into thin wedges.

  • 8

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and sliced avocado for a buttery finish.

NUTRITION

441kcal
Protein
30.9g
Fat
23.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 tablespoons Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until they begin to soften and the skins blister.

  • 3

    Add the baby spinach to the pan and cook for 1 minute until just wilted, then push the vegetables to the side of the pan.

  • 4

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

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 6

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

  • 7

    Slice the avocado into thin wedges.

  • 8

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