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 rich avocado.

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NUTRITION

424kcal
Protein
27.5g
Fat
29.4g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 tablespoons 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tablespoon 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 cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to burst and become blistered.

  • 3

    Add the baby spinach to the pan and sauté briefly until the leaves are just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and reduce heat to medium-low.

  • 6

    Gently stir the eggs with a spatula until they are soft-set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the sliced avocado on the side.

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 rich avocado.

NUTRITION

424kcal
Protein
27.5g
Fat
29.4g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 tablespoons 2% Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to burst and become blistered.

  • 3

    Add the baby spinach to the pan and sauté briefly until the leaves are just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the vegetables and reduce heat to medium-low.

  • 6

    Gently stir the eggs with a spatula until they are soft-set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the sliced avocado on the side.