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 spinach and creamy cottage cheese, finished with a sprinkle of green onions and juicy blistered tomatoes.

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NUTRITION

231kcal
Protein
28.1g
Fat
8.6g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Green Onions

5 Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh spinach and sauté briefly until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula to form soft curds.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and green onions, stirring for another 30 seconds until heated through.

  • 6

    Season with a pinch of sea salt and cracked black pepper, then serve immediately while warm and creamy.

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 spinach and creamy cottage cheese, finished with a sprinkle of green onions and juicy blistered tomatoes.

NUTRITION

231kcal
Protein
28.1g
Fat
8.6g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup 2% Cottage Cheese

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Green Onions

5 Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh spinach and sauté briefly until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula to form soft curds.

  • 5

    When the eggs are nearly set, fold in the cottage cheese and green onions, stirring for another 30 seconds until heated through.

  • 6

    Season with a pinch of sea salt and cracked black pepper, then serve immediately while warm and creamy.