Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with sprouted grain toast for a satisfyingly toasted finish.

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NUTRITION

389kcal
Protein
34.1g
Fat
16.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Olive Oil

1 slice Sprouted Grain Bread

1/4 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Cook slowly, stirring occasionally with a spatula, until the eggs are set and reach a creamy consistency.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with fresh blueberries for a balanced meal.

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with sprouted grain toast for a satisfyingly toasted finish.

NUTRITION

389kcal
Protein
34.1g
Fat
16.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

2 cups Fresh Spinach

1 tablespoon Olive Oil

1 slice Sprouted Grain Bread

1/4 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    In a small bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Cook slowly, stirring occasionally with a spatula, until the eggs are set and reach a creamy consistency.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with fresh blueberries for a balanced meal.