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, served alongside wilted spinach and blistered tomatoes with a side of buttery avocado.

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NUTRITION

417kcal
Protein
33.2g
Fat
19g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

0.4 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the olive 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.

  • 3

    Add the baby spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently until the eggs are set and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble alongside the sautéed vegetables, topped with sliced avocado and a pinch of sea salt and black pepper.

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, served alongside wilted spinach and blistered tomatoes with a side of buttery avocado.

NUTRITION

417kcal
Protein
33.2g
Fat
19g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

0.4 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the olive 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.

  • 3

    Add the baby spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently until the eggs are set and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble alongside the sautéed vegetables, topped with sliced avocado and a pinch of sea salt and black pepper.