Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

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

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

Pan-scrambled egg whites with fresh spinach and creamy cottage cheese, served with sliced tomato and sprouted grain toast for a satisfyingly toasted finish.

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NUTRITION

300kcal
Protein
25.6g
Fat
11.1g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

0.5 medium Tomato

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

25 grams Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet with the spinach and stir gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until warm and creamy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice the tomato and avocado.

  • 7

    Plate the scramble alongside the toast, tomato slices, and avocado, seasoning with a pinch of sea salt and black pepper if desired.

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

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

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Fresh Tomato

Pan-scrambled egg whites with fresh spinach and creamy cottage cheese, served with sliced tomato and sprouted grain toast for a satisfyingly toasted finish.

NUTRITION

300kcal
Protein
25.6g
Fat
11.1g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.25 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

0.5 medium Tomato

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

25 grams Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet with the spinach and stir gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until warm and creamy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice the tomato and avocado.

  • 7

    Plate the scramble alongside the toast, tomato slices, and avocado, seasoning with a pinch of sea salt and black pepper if desired.