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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

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NUTRITION

335kcal
Protein
32.8g
Fat
12.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

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.

  • 2

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

  • 3

    Pour the egg whites into the skillet with the spinach, stirring gently with a spatula.

  • 4

    Once the egg whites begin to set, fold in the cottage cheese and continue to cook until the eggs are firm but still moist.

  • 5

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

  • 6

    Slice the avocado and place it on top of the toast, mashing slightly if desired.

  • 7

    Plate the egg scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.

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

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served with sprouted grain toast and buttery avocado.

NUTRITION

335kcal
Protein
32.8g
Fat
12.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/4 Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pour the egg whites into the skillet with the spinach, stirring gently with a spatula.

  • 4

    Once the egg whites begin to set, fold in the cottage cheese and continue to cook until the eggs are firm but still moist.

  • 5

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

  • 6

    Slice the avocado and place it on top of the toast, mashing slightly if desired.

  • 7

    Plate the egg scramble alongside the avocado toast and season with a pinch of sea salt and black pepper.