Silky Egg White and Cottage Cheese Scramble with Baby Spinach

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

Silky Egg White and Cottage Cheese Scramble with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Silky Egg White and Cottage Cheese Scramble with Baby Spinach

Whisked egg whites and creamy cottage cheese scrambled with fresh baby spinach for a light yet protein-packed breakfast that stays incredibly velvety.

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NUTRITION

219kcal
Protein
29g
Fat
8.3g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup liquid egg whites

1/2 cup 1% cottage cheese

2 cups fresh baby spinach

1.5 teaspoons extra virgin olive oil

Pinch of sea salt and black pepper

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PREPARATION

  • 1

    In a small mixing bowl, whisk together the egg whites and cottage cheese until the mixture is well combined and slightly frothy.

  • 2

    Place a non-stick skillet over medium-low heat and add the extra virgin olive oil.

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to maintain a soft texture.

  • 6

    Continue cooking until the eggs are set but still look moist and creamy.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and freshly cracked black pepper.

Silky Egg White and Cottage Cheese Scramble with Baby Spinach

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

Silky Egg White and Cottage Cheese Scramble with Baby Spinach

YOUR SOLIN GENERATED RECIPE

Silky Egg White and Cottage Cheese Scramble with Baby Spinach

Whisked egg whites and creamy cottage cheese scrambled with fresh baby spinach for a light yet protein-packed breakfast that stays incredibly velvety.

NUTRITION

219kcal
Protein
29g
Fat
8.3g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup liquid egg whites

1/2 cup 1% cottage cheese

2 cups fresh baby spinach

1.5 teaspoons extra virgin olive oil

Pinch of sea salt and black pepper

PREPARATION

  • 1

    In a small mixing bowl, whisk together the egg whites and cottage cheese until the mixture is well combined and slightly frothy.

  • 2

    Place a non-stick skillet over medium-low heat and add the extra virgin olive oil.

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet over the spinach.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to maintain a soft texture.

  • 6

    Continue cooking until the eggs are set but still look moist and creamy.

  • 7

    Remove from heat immediately and season with a pinch of sea salt and freshly cracked black pepper.