Egg White Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, topped with tender plant-based shrimp for a savory start that is exceptionally melty.

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NUTRITION

217kcal
Protein
24.8g
Fat
8.9g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites

60g 2% Cottage Cheese

1 cup Fresh Spinach

40g Plant-Based Shrimp

1.25 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Sauté the plant-based shrimp for 2-3 minutes until they are heated through and lightly browned.

  • 3

    Add the fresh spinach to the pan and stir until the leaves are wilted.

  • 4

    Pour in the egg whites and let them sit for a few seconds before stirring gently with a spatula.

  • 5

    Fold in the cottage cheese while the eggs are still slightly wet to create a creamy texture.

  • 6

    Cook for another minute until the eggs are fully set and the cottage cheese is warm and melty.

  • 7

    Remove from heat and finish with a crack of fresh black pepper before serving.

Egg White Spinach Scramble with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with wilted spinach and creamy cottage cheese, topped with tender plant-based shrimp for a savory start that is exceptionally melty.

NUTRITION

217kcal
Protein
24.8g
Fat
8.9g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

120g Egg Whites

60g 2% Cottage Cheese

1 cup Fresh Spinach

40g Plant-Based Shrimp

1.25 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Sauté the plant-based shrimp for 2-3 minutes until they are heated through and lightly browned.

  • 3

    Add the fresh spinach to the pan and stir until the leaves are wilted.

  • 4

    Pour in the egg whites and let them sit for a few seconds before stirring gently with a spatula.

  • 5

    Fold in the cottage cheese while the eggs are still slightly wet to create a creamy texture.

  • 6

    Cook for another minute until the eggs are fully set and the cottage cheese is warm and melty.

  • 7

    Remove from heat and finish with a crack of fresh black pepper before serving.