Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed baby spinach, served alongside a piece of toasted whole-grain bread.

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NUTRITION

394kcal
Protein
33.8g
Fat
17.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese (2%)

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Whole Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the spinach cooks, whisk together the egg whites and cottage cheese in a small bowl until well combined.

  • 4

    Lower the heat slightly and pour the egg mixture into the skillet over the spinach.

  • 5

    Stir gently with a spatula, scrambling the eggs until they are cooked through but still moist and creamy.

  • 6

    Transfer the scramble to a plate and serve immediately with a slice of toasted whole-grain bread.

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and sautéed baby spinach, served alongside a piece of toasted whole-grain bread.

NUTRITION

394kcal
Protein
33.8g
Fat
17.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup Low-Fat Cottage Cheese (2%)

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Whole Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the spinach cooks, whisk together the egg whites and cottage cheese in a small bowl until well combined.

  • 4

    Lower the heat slightly and pour the egg mixture into the skillet over the spinach.

  • 5

    Stir gently with a spatula, scrambling the eggs until they are cooked through but still moist and creamy.

  • 6

    Transfer the scramble to a plate and serve immediately with a slice of toasted whole-grain bread.