Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

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NUTRITION

439kcal
Protein
34.2g
Fat
22.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.5 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach and sauté until just wilted, then remove from the pan and set aside.

  • 3

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

  • 4

    Add the remaining teaspoon of olive oil to the skillet.

  • 5

    Pour the egg mixture into the pan and cook, stirring gently with a spatula until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach back into the scramble and season with a pinch of sea salt and black pepper if desired.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Serve the scramble alongside the toast and top with fresh avocado slices.

Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach

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

NUTRITION

439kcal
Protein
34.2g
Fat
22.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

0.25 cup Low-Fat Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.5 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach and sauté until just wilted, then remove from the pan and set aside.

  • 3

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

  • 4

    Add the remaining teaspoon of olive oil to the skillet.

  • 5

    Pour the egg mixture into the pan and cook, stirring gently with a spatula until the eggs are set but still moist.

  • 6

    Fold the sautéed spinach back into the scramble and season with a pinch of sea salt and black pepper if desired.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Serve the scramble alongside the toast and top with fresh avocado slices.