Egg White 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 Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Scrambled egg whites with fresh spinach and cottage cheese served over toasted sprouted grain bread with buttery avocado.

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NUTRITION

286kcal
Protein
30g
Fat
8.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

40g Avocado

1 spray Olive Oil

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PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil spray and set over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and let them sit for a moment until the edges begin to set.

  • 4

    Use a spatula to gently fold the egg whites into the spinach, creating soft curds.

  • 5

    Fold in the low-fat cottage cheese when the eggs are nearly cooked to add a creamy texture.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the toast, finishing with a crack of black pepper.

Egg White 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 Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Scrambled egg whites with fresh spinach and cottage cheese served over toasted sprouted grain bread with buttery avocado.

NUTRITION

286kcal
Protein
30g
Fat
8.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 slice Sprouted Grain Bread

40g Avocado

1 spray Olive Oil

PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil spray and set over medium heat.

  • 2

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 3

    Pour the liquid egg whites into the pan and let them sit for a moment until the edges begin to set.

  • 4

    Use a spatula to gently fold the egg whites into the spinach, creating soft curds.

  • 5

    Fold in the low-fat cottage cheese when the eggs are nearly cooked to add a creamy texture.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the toast, finishing with a crack of black pepper.