Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with sliced avocado and toasted sprouted bread for a buttery finish.

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NUTRITION

407kcal
Protein
32.3g
Fat
18.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from the pan and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring occasionally with a spatula.

  • 5

    When the eggs are nearly set, fold the sautéed spinach back into the scramble and cook for another 30 seconds.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble alongside the toast and top with the freshly sliced avocado.

Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, served with sliced avocado and toasted sprouted bread for a buttery finish.

NUTRITION

407kcal
Protein
32.3g
Fat
18.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1/2 medium Avocado, sliced

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted, then remove from the pan and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring occasionally with a spatula.

  • 5

    When the eggs are nearly set, fold the sautéed spinach back into the scramble and cook for another 30 seconds.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Plate the scramble alongside the toast and top with the freshly sliced avocado.