Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites and baby spinach folded with creamy cottage cheese and served with avocado over a slice of toasted sprouted grain bread.

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NUTRITION

349kcal
Protein
32.3g
Fat
14.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

50g Avocado

1 tsp 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-low heat.

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites into the skillet and cook, stirring frequently with a spatula to create soft curds.

  • 4

    When the eggs are nearly set, gently fold in the cottage cheese and cook for another 30 seconds until warmed through.

  • 5

    Toast the sprouted grain bread until golden brown and crisp.

  • 6

    Slice the avocado and place it on the toast, then top with the warm egg white scramble and season with a pinch of sea salt or black pepper if desired.

Egg White and Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Pan-scrambled egg whites and baby spinach folded with creamy cottage cheese and served with avocado over a slice of toasted sprouted grain bread.

NUTRITION

349kcal
Protein
32.3g
Fat
14.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

50g Avocado

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté until it is just wilted.

  • 3

    Pour the liquid egg whites into the skillet and cook, stirring frequently with a spatula to create soft curds.

  • 4

    When the eggs are nearly set, gently fold in the cottage cheese and cook for another 30 seconds until warmed through.

  • 5

    Toast the sprouted grain bread until golden brown and crisp.

  • 6

    Slice the avocado and place it on the toast, then top with the warm egg white scramble and season with a pinch of sea salt or black pepper if desired.