Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served over sprouted toast with avocado and juicy blistered tomatoes.

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NUTRITION

388kcal
Protein
33.8g
Fat
15.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/2 small Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted, which should take about 1 minute.

  • 4

    Lower the heat to medium and pour in the liquid egg whites, stirring gently and constantly with a silicone spatula.

  • 5

    When the egg whites are almost set but still look slightly moist, fold in the cottage cheese.

  • 6

    Continue to cook for another 30-45 seconds until the cottage cheese is warmed through and the scramble is creamy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Slice or mash the avocado onto the toast, then top with the hot egg white scramble and season with a pinch of sea salt and black pepper if desired.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, served over sprouted toast with avocado and juicy blistered tomatoes.

NUTRITION

388kcal
Protein
33.8g
Fat
15.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/2 small Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and cook until just wilted, which should take about 1 minute.

  • 4

    Lower the heat to medium and pour in the liquid egg whites, stirring gently and constantly with a silicone spatula.

  • 5

    When the egg whites are almost set but still look slightly moist, fold in the cottage cheese.

  • 6

    Continue to cook for another 30-45 seconds until the cottage cheese is warmed through and the scramble is creamy.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Slice or mash the avocado onto the toast, then top with the hot egg white scramble and season with a pinch of sea salt and black pepper if desired.