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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, finished with a burst of warm, blistered cherry tomatoes.

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NUTRITION

250kcal
Protein
32.4g
Fat
7.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

Pinch of Garlic Powder

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister.

  • 3

    Add the fresh baby spinach to the skillet and toss until just wilted, about 1 minute.

  • 4

    Whisk the egg whites with a pinch of garlic powder and black pepper in a small bowl.

  • 5

    Pour the egg whites into the skillet and let them sit for 30 seconds before gently folding with a spatula.

  • 6

    When the eggs are nearly set, stir in the cottage cheese and continue to cook for 1 minute until the cheese is warm and the scramble is creamy.

  • 7

    Serve immediately while hot.

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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, finished with a burst of warm, blistered cherry tomatoes.

NUTRITION

250kcal
Protein
32.4g
Fat
7.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

Pinch of Garlic Powder

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and sauté for 2-3 minutes until the skins begin to blister.

  • 3

    Add the fresh baby spinach to the skillet and toss until just wilted, about 1 minute.

  • 4

    Whisk the egg whites with a pinch of garlic powder and black pepper in a small bowl.

  • 5

    Pour the egg whites into the skillet and let them sit for 30 seconds before gently folding with a spatula.

  • 6

    When the eggs are nearly set, stir in the cottage cheese and continue to cook for 1 minute until the cheese is warm and the scramble is creamy.

  • 7

    Serve immediately while hot.