Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with sprouted grain toast and juicy blistered tomatoes.

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NUTRITION

294kcal
Protein
32.3g
Fat
7.5g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

5 Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

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

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until warm and creamy.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Serve the scramble immediately alongside the toasted sprouted grain bread.

Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with sprouted grain toast and juicy blistered tomatoes.

NUTRITION

294kcal
Protein
32.3g
Fat
7.5g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

5 Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and cook for 2-3 minutes until the skins begin to blister.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

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

  • 5

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until warm and creamy.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Serve the scramble immediately alongside the toasted sprouted grain bread.