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

Soft-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with sliced avocado and sprouted toast for a satisfyingly buttery finish.

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NUTRITION

409kcal
Protein
32g
Fat
19g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Baby Spinach

0.5 medium Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 2

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

  • 3

    Pour the egg mixture into the skillet with the spinach and reduce heat to medium-low.

  • 4

    Gently stir the mixture with a silicone spatula, cooking until the eggs are set but still maintain a soft, creamy texture.

  • 5

    Toast the sprouted grain bread until it reaches a light golden brown.

  • 6

    Slice the avocado into thin wedges and plate them alongside the hot scramble and toast.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper before serving.

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

Soft-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with sliced avocado and sprouted toast for a satisfyingly buttery finish.

NUTRITION

409kcal
Protein
32g
Fat
19g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

0.5 cup 2% Cottage Cheese

2 cups Baby Spinach

0.5 medium Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 2

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

  • 3

    Pour the egg mixture into the skillet with the spinach and reduce heat to medium-low.

  • 4

    Gently stir the mixture with a silicone spatula, cooking until the eggs are set but still maintain a soft, creamy texture.

  • 5

    Toast the sprouted grain bread until it reaches a light golden brown.

  • 6

    Slice the avocado into thin wedges and plate them alongside the hot scramble and toast.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper before serving.