Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Scrambled egg whites with creamy cottage cheese and wilted spinach, served with sliced avocado and sprouted grain bread for a satisfyingly toasted finish.

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NUTRITION

436kcal
Protein
34.9g
Fat
17.8g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.

  • 5

    Fold the sautéed spinach back into the eggs during the last 30 seconds of cooking.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble alongside the toasted bread topped with sliced avocado, and enjoy the fresh blueberries on the side.

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

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

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach

Scrambled egg whites with creamy cottage cheese and wilted spinach, served with sliced avocado and sprouted grain bread for a satisfyingly toasted finish.

NUTRITION

436kcal
Protein
34.9g
Fat
17.8g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

1/2 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.

  • 3

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

  • 4

    Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula until the eggs are set and fluffy.

  • 5

    Fold the sautéed spinach back into the eggs during the last 30 seconds of cooking.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the scramble alongside the toasted bread topped with sliced avocado, and enjoy the fresh blueberries on the side.