Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Pan-scrambled egg whites and creamy cottage cheese folded with wilted baby spinach, served with sprouted toast and buttery avocado slices.

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NUTRITION

433kcal
Protein
33.6g
Fat
21.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently stir the eggs, pushing them from the edges toward the center until they are set and fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the avocado into thin wedges.

  • 8

    Plate the scramble alongside the toast and top with the avocado slices.

  • 9

    Season with a pinch of sea salt and cracked black pepper if desired.

Egg White and Cottage Cheese Scramble with Sautéed Spinach

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

Egg White and Cottage Cheese Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

Pan-scrambled egg whites and creamy cottage cheese folded with wilted baby spinach, served with sprouted toast and buttery avocado slices.

NUTRITION

433kcal
Protein
33.6g
Fat
21.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently stir the eggs, pushing them from the edges toward the center until they are set and fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the avocado into thin wedges.

  • 8

    Plate the scramble alongside the toast and top with the avocado slices.

  • 9

    Season with a pinch of sea salt and cracked black pepper if desired.