Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, finished with a dash of cracked black pepper for a savory, velvety bite.

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NUTRITION

239kcal
Protein
30.2g
Fat
9.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1.5 teaspoons Avocado Oil

1/2 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the vegetables.

  • 5

    Gently fold the eggs with a spatula, cooking until the whites are set but still moist and fluffy.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.

Egg White and 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 and Spinach Scramble with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese

Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, finished with a dash of cracked black pepper for a savory, velvety bite.

NUTRITION

239kcal
Protein
30.2g
Fat
9.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1.5 teaspoons Avocado Oil

1/2 cup Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing until the spinach is wilted and tomatoes are slightly softened.

  • 3

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

  • 4

    Pour the egg white mixture into the skillet over the vegetables.

  • 5

    Gently fold the eggs with a spatula, cooking until the whites are set but still moist and fluffy.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.