Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and blistered cherry tomatoes, served alongside toasted sprouted bread and buttery avocado.

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NUTRITION

417kcal
Protein
34.3g
Fat
19.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and cook until they begin to soften and the skins are blistered.

  • 3

    Toss in the fresh baby spinach and sauté just until the leaves are wilted.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are softly set and fluffy.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced buttery avocado.

  • 7

    Serve the scramble immediately with a pinch of sea salt and cracked black pepper.

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

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 and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes

Pan-scrambled egg whites and creamy cottage cheese folded with fresh spinach and blistered cherry tomatoes, served alongside toasted sprouted bread and buttery avocado.

NUTRITION

417kcal
Protein
34.3g
Fat
19.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-fat Cottage Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and cook until they begin to soften and the skins are blistered.

  • 3

    Toss in the fresh baby spinach and sauté just until the leaves are wilted.

  • 4

    Whisk the egg whites and cottage cheese together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are softly set and fluffy.

  • 6

    Toast the sprouted grain bread until golden and top with the sliced buttery avocado.

  • 7

    Serve the scramble immediately with a pinch of sea salt and cracked black pepper.