Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

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NUTRITION

320kcal
Protein
36.1g
Fat
8.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 tsp Avocado Oil

1 slice Sprouted Grain Bread, toasted

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to blister.

  • 3

    Add the fresh baby spinach to the skillet and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat to medium and pour the egg mixture into the skillet with the vegetables.

  • 6

    Use a spatula to gently scramble the eggs, folding them frequently until they are set and creamy.

  • 7

    Remove from heat and serve immediately with a side of toasted sprouted grain bread.

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

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

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with blistered cherry tomatoes and toasted sprouted grain bread.

NUTRITION

320kcal
Protein
36.1g
Fat
8.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Liquid Egg Whites

0.5 cup Low-Fat Cottage Cheese

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 tsp Avocado Oil

1 slice Sprouted Grain Bread, toasted

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to blister.

  • 3

    Add the fresh baby spinach to the skillet and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Lower the heat to medium and pour the egg mixture into the skillet with the vegetables.

  • 6

    Use a spatula to gently scramble the eggs, folding them frequently until they are set and creamy.

  • 7

    Remove from heat and serve immediately with a side of toasted sprouted grain bread.