Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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 and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

A quick scramble of egg whites and spinach folded with creamy cottage cheese and topped with fresh tomatoes and buttery avocado.

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NUTRITION

376kcal
Protein
21.2g
Fat
28.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

140g Egg Whites

30g Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1.5 tbsp Extra Virgin Olive Oil

50g Avocado

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about two minutes until they begin to soften.

  • 3

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

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese when the eggs are nearly finished to create a creamy texture without overcooking.

  • 6

    Remove from heat and serve immediately topped with sliced buttery avocado and a crack of black pepper.

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

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 and Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes

A quick scramble of egg whites and spinach folded with creamy cottage cheese and topped with fresh tomatoes and buttery avocado.

NUTRITION

376kcal
Protein
21.2g
Fat
28.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

140g Egg Whites

30g Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1.5 tbsp Extra Virgin Olive Oil

50g Avocado

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about two minutes until they begin to soften.

  • 3

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

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until they begin to set.

  • 5

    Fold in the cottage cheese when the eggs are nearly finished to create a creamy texture without overcooking.

  • 6

    Remove from heat and serve immediately topped with sliced buttery avocado and a crack of black pepper.