Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with vine-ripened tomatoes and a pinch of cracked black pepper for a silky finish.

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NUTRITION

308kcal
Protein
28.6g
Fat
16.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 medium Tomato

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the egg whites briefly in a small bowl and pour them into the skillet, stirring gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until the mixture is warm and creamy.

  • 5

    Remove from heat and season with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Slice the tomato into rounds and serve them on the side of the warm scramble for a fresh contrast.

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

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

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese and Sliced Tomatoes

Pan-scrambled egg whites folded with fresh baby spinach and creamy cottage cheese, served with vine-ripened tomatoes and a pinch of cracked black pepper for a silky finish.

NUTRITION

308kcal
Protein
28.6g
Fat
16.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 medium Tomato

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Whisk the egg whites briefly in a small bowl and pour them into the skillet, stirring gently with a spatula.

  • 4

    When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until the mixture is warm and creamy.

  • 5

    Remove from heat and season with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Slice the tomato into rounds and serve them on the side of the warm scramble for a fresh contrast.