Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

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NUTRITION

394kcal
Protein
34.9g
Fat
16.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the pan and cook until just wilted, then reduce heat to medium-low.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Cook, stirring gently with a spatula, until the eggs are set and reach a fluffy consistency.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast.

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

NUTRITION

394kcal
Protein
34.9g
Fat
16.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.33 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the fresh spinach to the pan and cook until just wilted, then reduce heat to medium-low.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the vegetables.

  • 6

    Cook, stirring gently with a spatula, until the eggs are set and reach a fluffy consistency.

  • 7

    Toast the sprouted grain bread until golden brown.

  • 8

    Serve the scramble immediately alongside the warm toast.