Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Soft-scrambled egg whites folded with creamy cottage cheese and wilted spinach, finished with fresh avocado for a buttery touch.

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NUTRITION

247kcal
Protein
27.4g
Fat
11.2g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

50g Sliced Avocado

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the spinach cooks, whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Cook slowly, using a silicone spatula to gently push the eggs across the pan, creating soft curds.

  • 6

    Once the eggs are set but still moist, remove from heat immediately to prevent overcooking.

  • 7

    Plate the scramble and top with the fresh sliced avocado, seasoning with a pinch of sea pepper if desired.

Egg White and Cottage Cheese Scramble with Spinach

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

Egg White and Cottage Cheese Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach

Soft-scrambled egg whites folded with creamy cottage cheese and wilted spinach, finished with fresh avocado for a buttery touch.

NUTRITION

247kcal
Protein
27.4g
Fat
11.2g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

1/4 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

50g Sliced Avocado

1/2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the spinach cooks, whisk the liquid egg whites and cottage cheese together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet over the spinach.

  • 5

    Cook slowly, using a silicone spatula to gently push the eggs across the pan, creating soft curds.

  • 6

    Once the eggs are set but still moist, remove from heat immediately to prevent overcooking.

  • 7

    Plate the scramble and top with the fresh sliced avocado, seasoning with a pinch of sea pepper if desired.