Egg White and Cottage Cheese Scramble with Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Soft-scrambled egg whites folded with baby spinach and low-fat cottage cheese, served with a side of juicy blistered tomatoes.

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NUTRITION

264kcal
Protein
30.5g
Fat
8.4g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.45 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

0.5 cup Cherry Tomatoes

0.5 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes and baby spinach to the skillet, sautéing until the spinach is wilted and tomatoes are slightly blistered.

  • 4

    Pour the egg white and cottage cheese mixture into the skillet.

  • 5

    Gently stir with a spatula, cooking until the eggs are set but still moist and creamy.

  • 6

    Season with a pinch of sea salt and black pepper.

  • 7

    Serve immediately alongside the toasted half slice of sprouted grain bread.

Egg White and Cottage Cheese Scramble with Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Soft-scrambled egg whites folded with baby spinach and low-fat cottage cheese, served with a side of juicy blistered tomatoes.

NUTRITION

264kcal
Protein
30.5g
Fat
8.4g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.45 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

0.5 cup Cherry Tomatoes

0.5 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes and baby spinach to the skillet, sautéing until the spinach is wilted and tomatoes are slightly blistered.

  • 4

    Pour the egg white and cottage cheese mixture into the skillet.

  • 5

    Gently stir with a spatula, cooking until the eggs are set but still moist and creamy.

  • 6

    Season with a pinch of sea salt and black pepper.

  • 7

    Serve immediately alongside the toasted half slice of sprouted grain bread.