Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A fluffy egg white scramble folded with fresh spinach and creamy cottage cheese, served with sprouted toast and juicy blistered cherry tomatoes.

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NUTRITION

360kcal
Protein
33g
Fat
14g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to soften and blister.

  • 3

    Toss in the baby spinach and sauté until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a spatula.

  • 5

    When the eggs are nearly set, fold in the cottage cheese to create a creamy texture.

  • 6

    Toast the sprouted grain bread and top it with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast, seasoned with a pinch of sea salt and cracked pepper.

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

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

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes

A fluffy egg white scramble folded with fresh spinach and creamy cottage cheese, served with sprouted toast and juicy blistered cherry tomatoes.

NUTRITION

360kcal
Protein
33g
Fat
14g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the pan and cook for 2-3 minutes until the skins begin to soften and blister.

  • 3

    Toss in the baby spinach and sauté until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a spatula.

  • 5

    When the eggs are nearly set, fold in the cottage cheese to create a creamy texture.

  • 6

    Toast the sprouted grain bread and top it with the sliced avocado.

  • 7

    Serve the scramble immediately alongside the avocado toast, seasoned with a pinch of sea salt and cracked pepper.