Name: Egg White and Cottage Cheese Scramble with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg Whites; 0.5 cup 2% Cottage Cheese; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 0.25 medium Avocado; 1 slice Sprouted Grain Bread

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and cottage cheese folded with fresh spinach and juicy tomatoes, served over sprouted toast with a slice of buttery avocado.

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NUTRITION

Protein

32.4g

Fat

15.4g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

0.25 medium Avocado

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 cherry tomatoes and baby spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are softened.
3
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
4
Pour the egg mixture into the skillet with the vegetables.
5
Using a silicone spatula, gently stir the eggs, cooking until they are set but still moist and fluffy.
6
Toast the sprouted grain bread until golden and crisp.
7
Slice the avocado and place it on top of the toast, mashing slightly if desired.
8
Plate the egg scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.