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

Pan-scrambled egg whites and spinach folded with cottage cheese, served with sprouted grain toast and avocado for a finish that is wonderfully creamy.

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NUTRITION

321kcal
Protein
27.6g
Fat
12.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

0.33 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

40 grams Fresh Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Cook the eggs, stirring occasionally with a silicone spatula, until they are nearly set.

  • 5

    Gently fold in the cottage cheese and continue to cook for another 30-60 seconds until warmed through.

  • 6

    While the eggs finish, toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the fresh avocado and place it on top of the toast.

  • 8

    Plate the scramble alongside the avocado toast and season with a pinch of cracked black pepper if desired.

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

Pan-scrambled egg whites and spinach folded with cottage cheese, served with sprouted grain toast and avocado for a finish that is wonderfully creamy.

NUTRITION

321kcal
Protein
27.6g
Fat
12.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

0.33 cup Low Fat Cottage Cheese

2 cups Fresh Baby Spinach

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

40 grams Fresh Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the liquid egg whites into the skillet with the spinach.

  • 4

    Cook the eggs, stirring occasionally with a silicone spatula, until they are nearly set.

  • 5

    Gently fold in the cottage cheese and continue to cook for another 30-60 seconds until warmed through.

  • 6

    While the eggs finish, toast the sprouted grain bread until golden and crisp.

  • 7

    Slice the fresh avocado and place it on top of the toast.

  • 8

    Plate the scramble alongside the avocado toast and season with a pinch of cracked black pepper if desired.