Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Soft-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a piece of toasted whole-grain bread.

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NUTRITION

322kcal
Protein
29.3g
Fat
12.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Whole Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and toss until just wilted.

  • 4

    Pour the egg whites into the pan and let them sit for 30 seconds before stirring gently.

  • 5

    Once the eggs are mostly set, fold in the cottage cheese and cook for another minute until creamy.

  • 6

    Season with a pinch of sea salt and black pepper to taste.

  • 7

    Serve the scramble immediately with a slice of toasted sprouted grain bread.

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Soft-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and blistered cherry tomatoes, served with a piece of toasted whole-grain bread.

NUTRITION

322kcal
Protein
29.3g
Fat
12.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1 slice Sprouted Whole Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and toss until just wilted.

  • 4

    Pour the egg whites into the pan and let them sit for 30 seconds before stirring gently.

  • 5

    Once the eggs are mostly set, fold in the cottage cheese and cook for another minute until creamy.

  • 6

    Season with a pinch of sea salt and black pepper to taste.

  • 7

    Serve the scramble immediately with a slice of toasted sprouted grain bread.