Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and tart raspberries.

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NUTRITION

303kcal
Protein
26.7g
Fat
8.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

1/2 cup Fresh Raspberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted and vibrant green.

  • 3

    Whisk the egg whites in a small bowl until light and pour them into the skillet with the spinach.

  • 4

    Stir the eggs gently with a silicone spatula, moving them constantly to create soft curds.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until warmed through.

  • 6

    Toast the whole wheat bread until golden brown and crisp.

  • 7

    Serve the warm scramble immediately alongside the toast and a side of fresh raspberries.

Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Soft-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and tart raspberries.

NUTRITION

303kcal
Protein
26.7g
Fat
8.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

1/2 cup Fresh Raspberries

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until just wilted and vibrant green.

  • 3

    Whisk the egg whites in a small bowl until light and pour them into the skillet with the spinach.

  • 4

    Stir the eggs gently with a silicone spatula, moving them constantly to create soft curds.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and cook for another 30 seconds until warmed through.

  • 6

    Toast the whole wheat bread until golden brown and crisp.

  • 7

    Serve the warm scramble immediately alongside the toast and a side of fresh raspberries.