Name: Cottage Cheese and Egg White Scramble with Sautéed Spinach and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Liquid Egg Whites; 1/2 cup 2% Cottage Cheese; 2 cups Fresh Spinach; 1/2 cup Cherry Tomatoes; 1/2 medium Avocado; 1.5 teaspoons Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread

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.

YOUR SOLIN GENERATED RECIPE

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

Pan-scrambled egg whites and cottage cheese tossed with sautéed spinach and burst cherry tomatoes, served with a side of buttery avocado.

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NUTRITION

Protein

32.6g

Fat

20.7g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
2
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister and soften.
3
Toss in the fresh spinach and sauté just until wilted, about 1 minute.
4
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
5
Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
6
Gently stir the mixture with a spatula, scraping the bottom of the pan until the eggs are set and fluffy.
7
Toast the sprouted grain bread until golden brown.
8
Slice the avocado into thin wedges.
9
Plate the scramble alongside the sprouted toast and top with the buttery avocado slices.