Cottage Cheese Egg White Scramble with Spinach and Tomato

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

Cottage Cheese Egg White Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Soft-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and vine-ripened tomatoes, served with a side of crunchy toasted sprouted grain bread.

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NUTRITION

318kcal
Protein
31.9g
Fat
11.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 medium Roma Tomato, diced

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the diced Roma tomato and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and the tomato is soft.

  • 3

    Pour the liquid egg whites into the skillet, stirring gently with a spatula to scramble.

  • 4

    When the egg whites are nearly set but still slightly moist, fold in the cottage cheese.

  • 5

    Continue to cook for another 30-60 seconds until the cottage cheese is warm and the eggs are fully cooked but still creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Season the scramble with a pinch of sea salt and black pepper if desired, and serve immediately alongside the toast.

Cottage Cheese Egg White Scramble with Spinach and Tomato

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

Cottage Cheese Egg White Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomato

Soft-scrambled egg whites folded with creamy cottage cheese, fresh spinach, and vine-ripened tomatoes, served with a side of crunchy toasted sprouted grain bread.

NUTRITION

318kcal
Protein
31.9g
Fat
11.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

1/2 medium Roma Tomato, diced

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the diced Roma tomato and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and the tomato is soft.

  • 3

    Pour the liquid egg whites into the skillet, stirring gently with a spatula to scramble.

  • 4

    When the egg whites are nearly set but still slightly moist, fold in the cottage cheese.

  • 5

    Continue to cook for another 30-60 seconds until the cottage cheese is warm and the eggs are fully cooked but still creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Season the scramble with a pinch of sea salt and black pepper if desired, and serve immediately alongside the toast.