Egg White and Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

A fluffy egg white scramble folded with creamy cottage cheese and sautéed spinach, served with sliced avocado and sprouted grain toast for a buttery finish.

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NUTRITION

396kcal
Protein
33.4g
Fat
17.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet and let them set for a few seconds before stirring.

  • 4

    Gently scramble the egg whites with a spatula until they are nearly cooked through.

  • 5

    Fold in the cottage cheese and continue to cook for one minute until the scramble is creamy and heated through.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the egg scramble alongside the toast and top with freshly sliced avocado.

  • 8

    Season with a pinch of sea salt and cracked black pepper to taste.

Egg White and Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Sautéed Spinach

A fluffy egg white scramble folded with creamy cottage cheese and sautéed spinach, served with sliced avocado and sprouted grain toast for a buttery finish.

NUTRITION

396kcal
Protein
33.4g
Fat
17.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 medium Avocado

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet and let them set for a few seconds before stirring.

  • 4

    Gently scramble the egg whites with a spatula until they are nearly cooked through.

  • 5

    Fold in the cottage cheese and continue to cook for one minute until the scramble is creamy and heated through.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the egg scramble alongside the toast and top with freshly sliced avocado.

  • 8

    Season with a pinch of sea salt and cracked black pepper to taste.