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

Fluffy egg whites whisked with creamy cottage cheese and folded over sautéed spinach, served with a slice of sprouted grain toast for a satisfying, toasted finish.

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NUTRITION

358kcal
Protein
30.3g
Fat
17.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 2

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

  • 3

    Remove the spinach from the pan and set aside.

  • 4

    Add the remaining olive oil to the pan, pour in the egg mixture, and cook slowly, stirring gently until soft curds form.

  • 5

    Fold the sautéed spinach back into the scramble and season with a pinch of salt and pepper.

  • 6

    Toast the sprouted grain bread and serve alongside the scramble.

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

Fluffy egg whites whisked with creamy cottage cheese and folded over sautéed spinach, served with a slice of sprouted grain toast for a satisfying, toasted finish.

NUTRITION

358kcal
Protein
30.3g
Fat
17.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low Fat Cottage Cheese

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 2

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

  • 3

    Remove the spinach from the pan and set aside.

  • 4

    Add the remaining olive oil to the pan, pour in the egg mixture, and cook slowly, stirring gently until soft curds form.

  • 5

    Fold the sautéed spinach back into the scramble and season with a pinch of salt and pepper.

  • 6

    Toast the sprouted grain bread and serve alongside the scramble.