Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with sliced avocado and toasted sprouted grain bread for a satisfying, velvety finish.

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NUTRITION

410kcal
Protein
33.9g
Fat
19.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

100g Low-fat Cottage Cheese

30g Baby Spinach

75g Avocado

1 slice Sprouted Grain Bread

5g Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted.

  • 3

    Whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the spinach.

  • 5

    Cook slowly, stirring occasionally with a silicone spatula, until the eggs are set but still moist and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the egg scramble immediately alongside the toast and top with the freshly sliced avocado.

Egg White Scramble with Spinach and Cottage Cheese

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

Egg White Scramble with Spinach and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cottage Cheese

Pan-scrambled egg whites folded with fresh spinach and creamy cottage cheese, served with sliced avocado and toasted sprouted grain bread for a satisfying, velvety finish.

NUTRITION

410kcal
Protein
33.9g
Fat
19.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

100g Low-fat Cottage Cheese

30g Baby Spinach

75g Avocado

1 slice Sprouted Grain Bread

5g Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the pan and sauté until just wilted.

  • 3

    Whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Pour the egg and cheese mixture into the skillet with the spinach.

  • 5

    Cook slowly, stirring occasionally with a silicone spatula, until the eggs are set but still moist and creamy.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Serve the egg scramble immediately alongside the toast and top with the freshly sliced avocado.