Cottage Cheese Egg White Scramble with Spinach and Tomatoes

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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese with fresh spinach and tomatoes, served with a side of sprouted grain bread that is perfectly toasted.

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NUTRITION

259kcal
Protein
24.7g
Fat
11.2g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

125g Egg Whites

60g Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1/2 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and cook until the skins begin to blister.

  • 3

    Toss in the fresh spinach and sauté until it is just wilted.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set and fluffy.

  • 6

    Serve the scramble immediately alongside a half-slice of sprouted grain bread that has been toasted.

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

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 Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Tomatoes

Pan-scrambled egg whites and creamy cottage cheese with fresh spinach and tomatoes, served with a side of sprouted grain bread that is perfectly toasted.

NUTRITION

259kcal
Protein
24.7g
Fat
11.2g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

125g Egg Whites

60g Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Avocado Oil

1/2 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and cook until the skins begin to blister.

  • 3

    Toss in the fresh spinach and sauté until it is just wilted.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set and fluffy.

  • 6

    Serve the scramble immediately alongside a half-slice of sprouted grain bread that has been toasted.