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

Egg whites and creamy cottage cheese scrambled with fresh baby spinach, served with sprouted toast and buttery avocado slices.

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NUTRITION

414kcal
Protein
32.6g
Fat
21.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture over the spinach in the skillet.

  • 5

    Cook, stirring frequently with a spatula, until the eggs are set but still moist and creamy.

  • 6

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

  • 7

    Slice the avocado and place it on top of the toast or alongside the scramble.

  • 8

    Season with a pinch of sea pepper or red pepper flakes if desired and serve immediately.

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

Egg whites and creamy cottage cheese scrambled with fresh baby spinach, served with sprouted toast and buttery avocado slices.

NUTRITION

414kcal
Protein
32.6g
Fat
21.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture over the spinach in the skillet.

  • 5

    Cook, stirring frequently with a spatula, until the eggs are set but still moist and creamy.

  • 6

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

  • 7

    Slice the avocado and place it on top of the toast or alongside the scramble.

  • 8

    Season with a pinch of sea pepper or red pepper flakes if desired and serve immediately.