Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Soft-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of sprouted bread, perfectly toasted.

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NUTRITION

396kcal
Protein
31.8g
Fat
18.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

170g Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

15g Fresh Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and stir constantly until the leaves are just wilted.

  • 4

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

  • 5

    Reduce the heat to medium and pour the egg mixture over the sautéed vegetables.

  • 6

    Using a silicone spatula, gently fold and stir the eggs until they are set but still maintain a creamy texture.

  • 7

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 8

    Plate the scramble immediately alongside the toast and top with thin slices of fresh avocado.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

Soft-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with blistered cherry tomatoes and a slice of sprouted bread, perfectly toasted.

NUTRITION

396kcal
Protein
31.8g
Fat
18.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

170g Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

15g Fresh Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss in the baby spinach and stir constantly until the leaves are just wilted.

  • 4

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

  • 5

    Reduce the heat to medium and pour the egg mixture over the sautéed vegetables.

  • 6

    Using a silicone spatula, gently fold and stir the eggs until they are set but still maintain a creamy texture.

  • 7

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 8

    Plate the scramble immediately alongside the toast and top with thin slices of fresh avocado.