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

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and burst cherry tomatoes, served with buttery avocado slices.

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NUTRITION

391kcal
Protein
32.9g
Fat
22.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

100g Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

100g Avocado

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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 sauté for 2-3 minutes until the skins begin to blister and burst.

  • 3

    Toss in the fresh spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and creamy.

  • 6

    Fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Serve immediately topped with sliced avocado and a pinch of sea salt or black pepper if desired.

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

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and burst cherry tomatoes, served with buttery avocado slices.

NUTRITION

391kcal
Protein
32.9g
Fat
22.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

100g Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

100g Avocado

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 sauté for 2-3 minutes until the skins begin to blister and burst.

  • 3

    Toss in the fresh spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

  • 4

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

  • 5

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and creamy.

  • 6

    Fold the sautéed tomatoes and spinach back into the scramble.

  • 7

    Serve immediately topped with sliced avocado and a pinch of sea salt or black pepper if desired.