Egg White and Cottage Cheese Scramble with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Pan-scrambled egg whites folded with creamy cottage cheese and fresh baby spinach, finished with a pinch of black pepper for a fluffy, velvety texture.

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NUTRITION

267kcal
Protein
31g
Fat
12g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup liquid egg whites

1/2 cup 2% low-fat cottage cheese

2 cups fresh baby spinach

2 teaspoons extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the pan over the spinach.

  • 4

    Let the egg whites sit for about 30 seconds until the edges start to set, then gently stir with a silicone spatula.

  • 5

    When the eggs are about 75% cooked, fold in the cottage cheese.

  • 6

    Continue to scramble gently for another minute until the eggs are fully set and the cottage cheese is warm and melty.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper.

Egg White and Cottage Cheese Scramble with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Pan-scrambled egg whites folded with creamy cottage cheese and fresh baby spinach, finished with a pinch of black pepper for a fluffy, velvety texture.

NUTRITION

267kcal
Protein
31g
Fat
12g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup liquid egg whites

1/2 cup 2% low-fat cottage cheese

2 cups fresh baby spinach

2 teaspoons extra virgin olive oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the pan over the spinach.

  • 4

    Let the egg whites sit for about 30 seconds until the edges start to set, then gently stir with a silicone spatula.

  • 5

    When the eggs are about 75% cooked, fold in the cottage cheese.

  • 6

    Continue to scramble gently for another minute until the eggs are fully set and the cottage cheese is warm and melty.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and cracked black pepper.